Chia seed pudding is an anti-inflammatory, nutrient packed breakfast, desert, or snack that tastes great! It is dairy free, gluten free, sugar free and candida friendly so a great option for those consuming a very low carbohydrate diet.
Not too many sweet treats measure up to this!
I like to keep chia seed pudding in the refrigerator to snack on for a bite here and there but lately I have been eating it for breakfast again and have been feeling the energizing and strengthening properties of these tiny seeds. I love this!
Have I mentioned I get ridiculously jazzed over food energetics and how what we consume can directly affect our being and state? Okay, more on this another time...
If you have tried chia seed pudding and didn’t enjoy the texture (I understand this completely), please try this recipe as the addition of some almond flour is a texture game changer. Just grainy enough to balance out the gelatinous texture from these hydrophilic seeds.
Before we get to the recipe, let’s talk nutrients and why chia seeds are a superfood that you should consume often, whether in pudding form, added to salads, smoothies, soups, as a yogurt topping (my husbands favorite), or added to baked goods.
Chia seeds are high in omega-3 fatty acids making them a potent anti-inflammatory and heart healthy food. They are very high in fiber which aids in digestion, detoxification, and blood sugar stabilization. They are easy to digest and absorb water (hydrophilic) helping you to feel full longer. They are protein and antioxidant rich and high in the minerals calcium, magnesium, iron, and zinc. They are high in thiamin (B1) and niacin (B3) which enable the body to metabolize protein, carbs, and fats, along with other B vitamins which help to maintain a healthy nervous system.
Superfood? I would say so.
3 tablespoons chia seeds
2 tablespoons almond flour for nice texture
1 cup of almond milk or cashew milk, unsweetened
4 drops stevia; adjust to taste
1/4-1/2 teaspoon alcohol free vanilla or pinch of vanilla powder.
A mason jar or container with a lid
Combine all ingredients and shake well to combine. If using vanilla almond milk, use 1/4 tsp vanilla. You can taste this now and make adjustments in sweetness etc.. if you would like. Let this sit overnight in the refrigerator to form into a pudding-like consistency. Top with coconut flakes, a few berries, nuts, cacao nibs, or gluten free granola.