Cinnamon-peach chia seed pudding (gf + v)

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I remember, as a young Girl Scout, being taught how to collect wild chia seeds that grow in the chaparral of southern California. I remember learning way back then, that chia seeds were an important food for the Aztecs and Mayans and that they are incredibly nutritionally rich…But I forgot about all that until, in the last few years, chia seeds became a super-trendy health craze. Now I can’t browse the blogosphere without being inundated with chia seed recipes. But I must say, this is one trend that I think deserves all its hype. Chia seeds really are a superfood – packed with protein, fiber, omega-3s, calcium, and antioxidants, filling yet low in calories, they make a perfect nutritional boost to many favorite foods. They also tend to absorb water, becoming somewhat puffy and gelatinous, making them a perfect vehicle for making puddings!

My version of chia seed pudding is super duper easy and involves combining a few basic ingredients, a quick zap in the micro, and resting overnight in the fridge – it’s a perfect thing to throw together at night so you can look forward to a delicious (think creamy coconutty pudding meets a cinnamony peach cobbler!) and fortifying breakfast all ready for you in the morning. Also makes a super yummy and healthy dessert. Serves 1, but can be easily scaled up.

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Ingredients:

  • 1/4 cup chia seeds (I store mine in the fridge)
  • 1/4 – 1/2 of a ripe peach or nectarine, chopped
  • 1/8 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp pumpkin pie spice
  • 1/2 tsp vanilla
  • 1/2 tsp agave nectar (or honey)
  • 1 cup unsweetened coconut milk beverage (note: if using a sweetened or vanilla flavored milk, adjust your vanilla and sweetener accordingly)

For this recipe, you will need a small glass storage container with a snap-on lid that provides a tight seal. In your container, combine all ingredients.

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Microwave for 1 minute. Snap on the lid (make sure it doesn’t leak) and give everything a vigorous shake until the ingredients are fully combined.

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Let sit at room temp for 20 min or so (optional) to cool off, then refrigerate for at least a couple of hours, ideally overnight. The seeds will be nice and puffy. Give it all is good stir to break up any lumpy areas.

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Serve chilled or heat up, as you like. Enjoy!

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