“Chia Pudding… so hot right now” – Mugatu
Here’s another quick, cost-effective solution to your breakfast or snacking needs!
I was able to pick up all the necessary ingredients from Trader Joe’s, but you could easily snag the same ingredients at Whole Foods (not AS cost effective!). This recipe is easy to modify to fit your particular tastes so make sure to scroll down to see all the customizations!
Other Chia recipes for consideration:
I love the versatility of freeze-dried fruit in paleo/whole food recipes. They add incredibly vibrant flavor without the hassle of water content. Regular fruit can oftentimes throw off the balance of moisture in a recipe. This is why bananas (banana bread) work well, because they are more starchy and less moist. The freeze-dried fruits also offer a great way to sweeten your healthy snacks without the need to use a ton of additional sugars like dates, honey, maple syrup, etc. Click here and here for some examples of how I’ve used this product in other treats.
Strawberry Chia Pudding
1 bag freeze-dried strawberries (make sure to take out the silica packet!)
2/3 c. chia seeds
2 c. almond milk
2 Tbsp. maple syrup
splash of vanilla extract
- In a blender, make your strawberry “milk” by blending strawberries, almond milk, maple syrup, and vanilla extract.
- Transfer “milk” to a large jar and add chia seeds. Use a fork or shake to combine. Continue to shake or mix every 10 mins or so for about a half hour.
- Place in fridge and serve when thick and chilled.
- Use a different freeze-dried fruit. Use less sweetener if using a sweeter fruit like banana or mango.
- Use your favorite nut milk.
- Use any liquid sweetener (maple, honey, coconut nectar).