I’ve been adding chia seeds to my oatmeal some mornings (alternating with hemp seeds – I love both). I also like them in smoothies and granola, but I had never thought of making a pudding with them. It’s a clever twist on tapioca pudding.
I made up a batch of almond milk for the pudding instead of using store-bought. It’s incredibly simple to make (it just requires time for an overnight soak) and it tastes so much better than the commercial version. I like mine with a bit of cinnamon and honey.
The pudding is made by mixing the almond milk with chia seeds in a jar, along with a bit of lemon zest and sweetener. The recipe calls for agave nectar but I’m partial to honey. After soaking for four hours, the pudding thickens. And it’s delicious. A warning about the texture, though – as it sits, it gets a little gummy. I don’t mind the texture but some might (Larry wasn’t crazy about it).
- Homemade Almond Milk (Serious Eats)
- Chia-Seed Pudding (Food & Wine, March 2012)
