Ingredient |
1 serving |
4 servings |
8 servings (1 qt.) |
Unsweetened almond milk |
1/2 cup |
2 cups |
4 cups |
Chia seeds |
2Tbsp. |
1/2 cup |
1 cup |
Maple syrup, honey, or agave syrup |
2 tsp. |
2 1/2 Tbsp. |
5 Tbsp. |
Vanilla, lemon or almond extract |
1/4 tsp. |
1 tsp. |
2 tsp. |
Cinnamon |
1/4 tsp. |
1 tsp. |
2 tsp. |
Salt |
Small pinch |
Generous pinch |
1/2 tsp. |
Cocoa powder (optional) |
1 Tbsp. |
1/4 cup. |
1/2 cup |
Topping suggestions:
Fresh berries
Chopped nuts or granola
Coconut flakes
Maple syrup
Greek yogurt
Sliced banana
Grated chocolate
In a bowl, combine all ingredients and stir well. Cover and refrigerate. Stir every half hour, taking care to incorporate any chia that has clumped at the bottom of the bowl. Continue to stir every half hour until chia seeds no longer sink to the bottom, and the pudding is the same texture all the way through. Continue chilling for 8 hours or overnight for the pudding to set. Serve with toppings of choice. Once the pudding has set, it can be stored in the refrigerator in a covered container up to five days. If it thickens too much, add small amounts of almond milk until it is of the desired consistency.
In a bowl, combine all ingredients and stir well. Cover and refrigerate. Stir every half hour, taking care to incorporate any chia that has clumped at the bottom of the bowl. Continue to stir every half hour until chia seeds no longer sink to the bottom, and the pudding is the same texture all the way through. Continue chilling for 8 hours or overnight for the pudding to set. Serve with toppings of choice. Once the pudding has set, it can be stored in the refrigerator in a covered container up to five days. If it thickens too much, add small amounts of almond milk until it is of the desired consistency.
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