I have recently discovered chia seeds. And after reading about them, I’m pretty much convinced that they’re a miracle superfood. They are not only rich in Omega-3 fatty acids, but they also have fiber and protein up the wazoo. And since it’s a seed, it’s Paleo-OK!
A few of my friends have told me about chia in the past, and I thought that they were mostly used as an egg substitute for vegans, or to grow little window-sill pets. My first brush with them came in kombucha, actually. It was a fruity effervescent mixture with the chia seeds, which floated, suspended in a gel-like liquid. I was intrigued by the texture, which kind of reminded me of the tapioca pearls in bubble tea.
When I saw a bag of them on sale at Trader Joe’s, I nabbed it.
And then I was like…What now?
After a bit of research, I found that the egg substitute gel is made when you add water to the chia, and it creates a gel after you let it sit. And apparently these little suckers will hold 9 times its bodyweight in liquid, not just water. So I start thinking…What if I mixed it with almond milk?
Wanna know what happens?
It turns into pudding.
The trick is just in the proportions.
And when you do it right, you have something that is basically vegan Paleo tapioca-freaking-pudding with way more substance and nutrition to it. OHHHH YESSSS.
This recipe is oh-so simple.
It only has a few ingredients: chia seeds, almond milk, agave syrup, and vanilla extract, which is optional.
Measure out your almond milk.
Stick it in a container that will be shake-proof.
Add your agave and your vanilla extract.
Pour in the chia seeds.
Don’t be afraid now!
Put on the lid….
And shake, shake, shake! (I totally used a protein shaker!)
Your mixture won’t look exciting at first.
But stick it in the refrigerator, and go back and shake every once in a while, and after 3-4 hours, you have a delicious treat.
You can even add chocolate for a chocolate pudding, and I hear that it’s delicious adding fruit puree, too! The taste and texture is similar to tapioca, but there’s just the faintest hint of a crunch from the seeds. Seriously, try it! It’s divine.
Chia Seed Pudding
• 2.5 cups unsweetened almond milk
• 1/2 cup chia seeds
• 3 tablespoons raw agave syrup
• 1 tablespoon vanilla extract
Place all wet ingredients in a sealable container. Stir or shake until agave is dissolved.
Add chia seeds, and seal container. Shake until the seeds are well-distributed.
Refrigerate 3-4 hours, shaking periodically, until chia seeds absorb liquid, and pudding forms.
Also try: Substitute coconut milk instead of almond milk! Add unsweetened dark cocoa powder! Add fruit puree!
For my WW peeps, a 3/4-cup serving is 4p+.