Addicted to…Chocolate Chia Pudding

Yes, I am posting ANOTHER Chia Pudding recipe. I tell you, it’s easy to make, it’s filling and it’s good for you. What more could you ask for? It also helps to alleviate those sweet cravings. You know the ones we get at night..after dinner, when we know we probably shouldn’t, but then we give in and have something we may regret in the morning? Well, you won’t feel that way with this delightful and decadent treat!

 

INGREDIENTS

• Serves about 4
• 1/2 cup chia seeds
• 2 cups Almond or Coconut milk, unsweetened
• 1/2 cup cashews
• 5 pitted dates
• 2 tablespoons Grade B Maple Syrup
• 2-3 tablespoons raw cacao powder (depending on your tastes)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of Sea Salt

Place chia seeds in a medium-sized glass or metal bowl. Blend remaining ingredients together in a high-powered blender until creamy smooth. Pour over chia seeds. Stir well to combine and let sit for about 10-15 minutes or until pudding thickens. Serve room temp or refrigerate and serve cold. Top with fresh berries, nuts and a splash of coconut milk! ENJOY.

Banana Chia Oat Bread – Gluten Free & Vegan

Chia seeds, bananas and coconut oil lend to the moistness in this dense and delicious banana bread creation. It’s loaded with fiber, protein and flavor! Great for a holiday breakfast morning, lightly warmed and slathered with coconut butter.

 

INGREDIENTS

• 1-1/4 cups Bob’s Gluten Free Baking Mix or Sprouted Power Flour (Whole Foods Bulk Section)
• 1/2 cup oats (not instant)
• 1/4 cup plus 2 tablespoons cooked quinoa
• 1 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 3 ripe bananas, mashed or pureed in food processor
• 1/4 cup chia seeds
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Place flour, oats, quinoa, baking soda & baking powder in large bowl. In another medium sized bowl, combine pureed bananas, chia seeds, coconut oil, maple syrup, vanilla extract, apple cider vinegar and sea salt. Stir until well combined. Pour over flour mixture in large bowl. Stir well to combine. Fold in walnuts if using. Place in a lightly greased loaf pan. Bake for about 25-35 minutes or until a toothpick comes out clean.

Pumpkin Chia Pudding

This delicious pudding is a must-have for dessert at the Thanksgiving Dinner Table. It’s healthy, loaded with fiber, omegas and medium-chain fatty acids to keep your metabolism revved up! You can even throw it into a pie crust (gluten free & vegan, of course) if you want and have a Pumpkin Chia Pudding Pie!

 

INGREDIENTS

• 1/2 cup chia seeds
• 1 can coconut milk (full fat)
• 1 cup canned pumpkin or pumpkin puree
• 1 cup cashews, soaked 2 hours
• 5 dates pitted
• 2 tablespoons Grade B Maple Syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• pinch of Sea Salt
• fresh ground nutmeg (garnish)

 

 

Banana Chia Seed Pudding

Chia seeds are all the rage these days. A lot of you may remember them from the old-school Ch-ch-ch-chia pet commercials, but now they are making their way into many kitchens across the country not as plant heads & pets, but as a high-nutrient ingredient that is keeping people healthy & providing energy. They are the highest source of Omega 3’s on the planet and they also contain protein, fiber and so many other great nutrients. They help to lower cholesterol and have heart-healthy antioxidants. I love to bake with them as they can be used as an egg substitute in a lot of recipes, they have the same binding properties. You can also throw them in smoothies for a little extra nutrient kick!

This recipe is simple to make and has only 6 ingredients and all you need is a high-powered blender, such as a Vita Mix or Blend-tec. You won’t miss the dairy in this awesome recipe, and you don’t need to use tofu either, as most vegan puddings do these days.

 

INGREDIENTS

• 3 large ripe bananas
• 1-1/2 c. almond milk, unsweetened
• 1 tbs vanilla extract
• 1/3 c. pitted dates
• 2 tbs chia seeds soaked in 4 tbs water for 10 minutes until gelatinous
• 3 tbs raw cashew butter

Place all ingredients in high power blender and blend until thick and creamy. Pour into bowls and refrigerate to firm up for 2 hours. Serve with fresh berries.

Here are some of my favorite resources for Chia Seeds

Mila by LifeMax – 3 varities of the best chia seeds you can find in the world all blended together!

Nutiva Brand – different organic varieties of Chia