Chia Seed Spiced Pudding

Chia Seed Spiced Pudding

Sabrina Cooper
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  • Chia seeds: I always use black chia seeds, although you can use white as well.
  • Non-dairy milk: use the type that suits you best. Choose a non dairy option like oat, almond, soy for best results.
  • Cardamom: an under-used spice in my opinion, it gives a little kick of heat without being overpowering. This is awakes a pleasant flavour an always wakes my tastebuds.  
  • Cinnamon:  this gives a nice flavour and can be an option if you want to eliminate sugars or balance blood sugar.  
  • Coconut: this is optional, always gives a subtle nutty flavour and works well with the cardamom 
  • Blueberries: to make the compote,  but you can try raspberries or strawberries. 
  • Mint: Add few spring of mint for a refreshing taste.  Helps aid with digestion.
  • Toasted almonds or pepitas: This well give some added crunch and texture.
  • Maple syrup: for an extra touch of sweetness but you can omit.

 

 

The recipe serves 1 as a larger serving, or 2 as smaller portions.
PREP TIME 10 mins
COOK TIME 5 mins
TIME IN THE FRIDGE 2 hrs
TOTAL TIME 2 hrs 15 mins
INGREDIENTS 
1 cup non dairy milk
4 Tablespoon chia seeds
1tsp cardamom powder
1/2 tsp cinnamon powder 
1 tsp unsweetened shredded coconut 
2 Tbsp toasted sliced almonds or pepitas
3/4 cup blueberries
1 tsp maple syrup
INSTRUCTIONS
Add the blueberries to a pan and heat on very low for 4-5 minutes until about half of them burst and release their juices. You may need to add a touch of water at the beginning and use the back of a spoon to help them along. Pour in the maple syrup. ( you can omit the maple syrup if you are avoiding sugar) Set aside to cool.
Combine the chia non-dairy milk, chia seeds cardamom powder, cinnamon, and coconut in a jar  that can be sealed. Stir very well  and place in fridge, making sure to stir a few times while it is in fridge to avoid clumping.  
Top with toasted nuts and mint.  ENJOY!

 

 

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