Did you know that you can turn your plain ole chia seeds into a delicious pudding recipe? This recipe tastes a lot like rice pudding or tapioca and can be spiced up in a number of different ways. If you are anything like me and my family this chia recipe will quickly become a family favorite. At my house we enjoy our chia pudding for breakfast or dessert. Either way you feel like you are feeding your family true brain fuel that tastes like creamy dreamy sweet decadence!
Here is some basic info. on chia that I grabbed from Angela Stokes’ “Raw Reform” website:
Why would you want to eat Chia?
Chia seeds are said to have:
helps transfer calcium into your bones,
Like flax, chia is highly ‘hydrophilic’ – the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes.
Read more here: http://www.rawreform.com/content/view/345/127/
Well just with the above info. on chia this dessert or pudding recipe will bring a boost the whole families quality nutritional intake and they will be asking for it!
Here’s the recipe:
Coconut Vanilla Chia Pudding:
makes about 5 cups
4.5 cups purified water
1 cup shredded coconut
Blend until slightly warm to the touch.
Strain through a nut milk bag.
Pour coconut milk back into the blender, add:
1/2 cup almond butter
14 medjool dates
1/2 tsp. sea salt
2 Tbs. vanilla powder, a dropper full of Medicine Flowers vanilla flavor extract or other vanilla extract
Blend to emulsify all ingredients.
3/4 to 1 cup chia seeds depending on how thick you like it.
Turn your blender on low just to stir in chia.
Pour into a storage container and let set for at least 30 minutes refrigerated.
Store in the fridge for up to 4 days.
Flavor options: cinnamon, chocolate, rose water, cardamon or?????