I recollect the first occasion when I at any point made chia seed pudding and I resembled, "That is it? You simply let them splash?" I could hardly imagine how a sound feast could be so natural and not require at any rate a bunch of kitchen machines or devices.
As you may expect, my initial few chia puddings were only the essential, common assortment – chia seeds, coconut milk, maple syrup and vanilla concentrate – splashed medium-term. Furthermore, not that there's anything amiss with that. Regardless I make it plain constantly.
Yet, presently I've understood that chia seed pudding can be an astonishing and innovative bit of breakfast work of art. It resembles a grown-up shading book. With the exception of there are no lines and the flavor mixes are perpetual!
- 1/2 cup almond milk, cashew milk or coconut milk, (or more for thinner texture)
- 2 tbsp chia seeds
- Optional
- 1 tsp maple syrup
- 1/2 tsp vanilla extract
- fresh fruit, nuts and seeds
- Add the chia seeds and milk to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.
- Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.
- Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.
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