Chia Pudding Recipe

This morning I found a link to this recipe for Chia Pudding made from chia seeds. I’m always looking for a good clean recipe! Chia pudding is a lot like tapioca pudding in texture and taste. It’s very easy to make, which I love! At 6 hours the pudding is jelling. There is still some liquid though and the seeds are a ¬†little crunchy. This does not bother me at all as I like crunchy and it’s very slight. At 8 hours, the pudding is perfect. I have found that adding a pinch of salt and a little vanilla make it just perfect.

Recipe adapted from Homestead Survival blog.

Chia Pudding

Makes 8 1/2 C. servings

Place in a 1 quart jar, with a lid, and shake to combine:
2 1/2 C. almond milk (coconut milk or almont/cocunut milk also work)
3 T. honey (I think maple syrup might be nice too)
1/4 – 1/2 t. vanilla
pinch of salt

Add and shake again:
1/2 C. chia seeds
1/2 t. orange zest, finely chopped

Allow to stand in the fridge 5 or more hours (overnight is good). Shake or stir occasionally. Once the jell begins to form the seeds in that area tend to clump up a bit. A good shake redistributes everything nicely without destroying the jell.
Serve as is or topped with fruit, slivered almonds, drizzled with honey, or whatever delicious additions sound good to you!

Approximate calories with various milks, using honey for sweetner:
With Almond Breeze Almond Coconut milk: 96
With Almond Breeze Vanilla: 90
With So Delicious Coconut Milk, Original: 99