Lemon and cinnamon chia seed "summer" pudding.
12:06
 |
| chia seed pudding topped with frozen pineapples grapes and dates. |
This recipe has been sightly adapted from thewanderingeater.com
I originally bought a packet of chia seeds so I can add them to my home made seed bread but iv been extremely lazy and never got round to it. Anyway today I woke up craving mousse! of all things to crave mousse was on my mind, but as I am on the path to healthier eating I thought I better not. so I hit Google and found chia seed pudding to be a good alternative. A lot of sites compared this pudding to tapioca which I absolutely hate but my husband loves it so I'm forced to see it in my cupboards everyday!
Now the thing I like the most about this pudding is that its not like tapioca! its better by far! its soft gooey and crunchy in the middle.
I did a few adjustments on the original recipe from Thewanderingeater.com such as omitting the salt and replacing honey with cinnamon.
Recipe
You'll Need..
31/2 cups of almond milk
100g of chia seeds
3 teaspoons of cinnamon
1 teaspoon of lemon zest
1/2 cup of chopped and pitted dates more for garnishing (I use medjool dates
100ml of boiling water
1/4 cup of mixed fruit (pineapples and grapes)
Method
- Soak your dates in hot water until soft
- In a blender blend the almond milk lemon zest and cinnamon for about 20 seconds until combined
- Remove your dates from the water and place in the blender with the almond milk etc blend for another 30 seconds.
- Add your chia seeds then shake until fully combined
- Leave in the fridge for 4 hours or overnight until it becomes pudding like.
- Pour into a cup or bowl and top with fruit and remaining dates.
Store leftover pudding in the fridge.
ENJOY!
0 comments