Do you see what has been artfully spread on a charming tablecloth in the picture above.
Sara always keeps her promises. (note: Sara is me.)
(addendum to note: this is still not actually the chia seed recipe my sister requested I’M SORRY I’M GONNA GET IT RIGHT EVENTUALLY)
Let me teach you the way of the chia seed.
These are indeed the very same chia of the ch-ch-ch-chia pet fame. And they’re just fantastic. They’re these tiny little powerhouses of nutrition and versatility, and I haven’t even come close to unlocking their full potential yet as an ingredient. In fact: preliminary research hasn’t not shown that eating chia seeds on a regular basis makes you better than everyone else.*
On their own, chia seeds taste pretty neutral, so they can work in both savory and sweet applications. Throw ’em on a salad, in a smoothie, your cereal, yogurt, even as an egg substitute for vegan-types!
Or you could make pudding with them.Among many other delightful qualities, chia seeds are loaded with fiber. And it’s thanks to this fiber that helps chia seeds absorb any liquid you mix it with and form a pudding-like gel. I learned this from the google and also real-life application, so I’m qualified to speak on this.
This pudding is yet another incredibly low maintenance recipe for all of those out there like myself who enjoy throwing things into a bowl and then walking away. This also isn’t overwhelmingly sweet, so that can also be adjusted according to preference. PLUS the options for different flavor combinations is endless! Throw in some chocolate, nut butters, pumpkin, coconut, whatever. Go wild. I won’t hold you back.
Because I am apparently only capable of making recipes containing cinnamon, vanilla, and almond in some capacity, I went ahead and made some vanilla cinnamon chia seed pudding with almond milk.
Vanilla Cinnamon Chia Seed Pudding
Original recipe from an edible mosaic
Yields: four 1/2 cup servings
2 cups unsweetened almond milk (I used unsweetened vanilla)
6 tbsp chia seeds
1-2 packets stevia/choice of sweetener to taste (I use SweetLeaf Stevia)
4-8 drops liquid vanilla stevia, or to taste (…also SweetLeaf no they aren’t paying me BUT THEY SHOULD)
2 tsp cinnamon
1 tsp vanilla extract
teeny pinch of salt
Add all ingredients into a bowl, and stir to combine.I know. It’s going to seem like the cinnamon will never want to mix in. But you just have to believe. Good enough. Then, let the chia seeds work their mysterious and exotic magic and refrigerate until pudding thickens, at least 2 hours or overnight. Feel free to pop in and stir occasionally.
Then, place into fancy dishes (not optional) and be sure to sprinkle various ingredients all over your table so everyone knows that you are better than them for eating chia seeds.*And enjoy!
*Source: Authority for the Creation of Deceptively Phrased Facts About Chia Seeds
4 thoughts on “Vanilla Cinnamon Chia Seed Pudding (Low carb, sugar free, gluten free, paleo, vegan)”
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Looks amazing! I know I could just go buy liquid stevia, but I really wanted to make this this morning and don’t have the liquid stevia? Can I just add more regular sweetener or is that really important? 😬
Liquid or not, it’s all good! I used liquid since this recipe doesn’t depend on a bulk sweetener, but either way is fine. If you plan on using something other than stevia, I would check conversions to see how much you should use since stevia’s so concentrated!