Chia Pudding
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
You may know the ever popular Chia Pet. However, do you know that chia seeds are packed with calcium and fiber? When soaked they have a texture similar to tapioca, but with a slight crunch. This dessert can also be eaten as a breakfast porridge. Shown here served with pomegranate seeds.
Ingredients
2 cups plain rice milk
1/2 cup chia seeds
1 vanilla bean, scraped
1/4 cup agave syrup or to taste
pinch of sea salt
Directions
Mix all ingredients, except chia, together with a whisk to dissolve agave and distribute salt and vanilla. Add chia and whisk again, making sure to break up any clumps. Cover and put in refrigerator for 6 hours. Seeds will absorb liquid. Consume within 24 hours.
Makes 2-1/2 cups
Ingredients
2 cups plain rice milk
1/2 cup chia seeds
1 vanilla bean, scraped
1/4 cup agave syrup or to taste
pinch of sea salt
Directions
Mix all ingredients, except chia, together with a whisk to dissolve agave and distribute salt and vanilla. Add chia and whisk again, making sure to break up any clumps. Cover and put in refrigerator for 6 hours. Seeds will absorb liquid. Consume within 24 hours.
Makes 2-1/2 cups
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
