I am an awful picture taker. Like, really awful.
I have no concept of lighting or placement or tone or brightness. All I know is that I make food, whip out my iPhone and snap a shot.
Case in point: The chia seed pudding photo I took below is poorly arranged and lighted, yet THIS PUDDING IS DANG GOOD.
If I do say so myself, ha ha.
When I initially tried chia seeds, I wasn’t initially wowed by them. They were ok. I ate them because I knew they provided a lot of good fiber, antioxidants and Omega-3s (all of which I knew my body needed to thrive as a plant-based eater). So I sprinkled them on salads. I tried slipping them in smoothies. But inevitably, I never really enjoyed munching on them.
Until I tried chia seed pudding. Initially, I sprinkled some seeds and almond milk in a mason jar, shook it up, put in the fridge for 2 hours, and expected a magical dessert to pop out.
My pudding was runny. It was inedible (to me). So I let it sit in the fridge overnight, hoping that a longer period in cold would help it congeal.
And then I found this pudding hack. And my life was never the same.
SHAKE THE PUDDING AND MILK, LET SIT FOR 5-10 MINUTES, SHAKE AGAIN AND THEN PUT IT IN THE FRIDGE.
Actual pudding. No more chia seed pudding running.
Here is how I make my chia seed pudding base:
6 TBSP chia seeds
1 cup almond milk
Pour milk and seeds into a mason jar. Shake and/or stir until ingredients combine well. Let mixture sit for 5-10 minutes. Shake and/or stir again for another minute or two. This prevents the running from happening!!! Put into the fridge or leave out for at least 1-2 hours. Enjoy!
Now here is where the chia seed fun begins.
I pour blackstrap molasses to mine because blackstrap molasses has great iron, calcium, magnesium, Vitamin B6, and selenium. And because of the way it is manufactured, it has the lowest sugar content of any sugar product on the market (great for diabetics!!!). You could definitely include this ingredient in the initial shaking/mixing of seeds and milk…or just use stevia or another sweetener.
Since it’s summer now, I also top my pudding with fresh fruit. In season fruit is soooo delicious…mangoes are plentiful here in Hawaii as are apple bananas, so I will alternate which delicious fruit I use on my pudding.
Maybe if you’re desiring a more cinnamon-y taste, try sprinkling brown sugar or honey in the seed/milk mix when you are first creating your pudding. Maybe melting some vegan chocolate chips and topping the pudding with that sweet sauce (and adding vegan marshmallows and graham crackers!) could turn this dish into a s’mores-flavored dessert.
How do you make your chia seed pudding? What add-ins and flavors are you tempted (or have already) tried? Comment, like, and share!