Have you heard of this super seed that's become a staple in every hippie's diet lately? I don't exactly consider myself a hippie (although I secretly want to be), but I jumped on the bandwagon and have fallen in love with chia seeds. I put them in everything: oatmeal, salads, yogurt parfaits... And having been recently diagnosed with gestational diabetes (again, just like during my first pregnancy), I went bonkers when I tried this chia seed pudding recipe that was low-carb. My sweet (very sweet) tooth was skeptical at first, but I tried it and I LOVED it. You should try it too.
Here is what you'll need: (and you can adjust volumes of everything to suit your taste and needed amount... it's that easy and flexible)
1.5 c coconut milk (or coconut-almond milk)
5T chia seeds
some honey
some vanilla
Mix it all together and put in a fridge for 4-5 hours. The mixture will thicken, because the seeds have this amazing power to absorb liquids better than your drunken uncle.
Before serving, garnish with... well, anything you want, really. I LOVE it with raspberries, coconut shavings, and nuts, yes, all together.
ENJOY!
This was INCREDIBLE. Although somehow I thought that it was to be eaten for breakfast instead of dessert. That's fine, right? I was afraid the texture was going to be chewy and gross, but it was instead just like pudding (tapioca pudding maybe?), was ZERO work, and is on my list of new fave breakfasts, although I may need to switch that to desserts.
ReplyDeleteSarah, you can have it as a dessert for breakfast and be totally guilt-free:)) I'm glad you liked it. I'm going to have Annika try it too, hope she concurs.
DeleteIt looks delicious, I will try it out myself.
ReplyDeleteHong Kong Compliance