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Cha-cha-cha-chia!!! (OK, couldn’t resist… please tell me you remember those Chia Pet commercials from the 90’s… anyone?)
I’m super excited about this post because… drum roll please… I made my FIRST EVER RECIPE VIDEO!! Are you as excited about this as I am?! Now I know this isn’t the most jaw dropping, amazing video you’ve ever seen – and yet – I’m very proud of myself that I figured out how to film, edit and upload this, so am giving myself a big pat on the back for my first attempt. *pat pat* 🙂
I would so love to hear your comments about this video below. Do you like recipe videos like this? I create this content for YOU so knowing what you like, what supports your healthy eating, and what you enjoy sharing with your friends will help me in creating more things that you love. Thank you in advance for your feedback!
Now, back to chia pudding.
Chia pudding has blown up on food blogs over the last year or two. Have you tried it yet? You basically mix chia seeds with non dairy milk and any flavor/additions of your choice, let it sit a few hours in the fridge, and then it thickens into a nice ‘pudding’. It’s quite tasty and super healthy!
This version is slightly different than many recipes out there because the milk is heated on the stove before adding the chia seeds. This is to:
a) soften the apples a little, and
b) create a really thick pudding that you can slice after chilling.
It’s perfect for fall with the pomegranate seeds, apple and cinnamon or pumpkin pie seasoning! Sometimes I eat it cold, but I really enjoy heating it up and drizzling it with almond butter and/or a dollop of coconut whipped cream. Yuuuum.
If you don’t want any sugar: you can either omit the maple syrup or sub stevia.
To make this raw: combine all ingredients without heating, using homemade raw nut/seed milk and omit the syrup.
P.S. Each serving has 11 grams of fiber and 6.5 grams of protein, and if you add a serving of almond butter (2 tablespoons) that’s another 3 grams of fiber and 6 grams of protein = 14 grams of fiber + 12.5 grams of plant-based protein per slice!
Sarah Newman
4 slices
A healthy and easy vegan breakfast or snack (12.5g of plant protein/slice), served warm or cold with coconut whipped cream and almond butter!
(Prep time includes chilling.)
4 hr, 4 Prep Time
8 minCook Time
4 hr, 12 Total Time
Save RecipeIngredients
- 1 cup pomegranate seeds (can substitute any berries)
- 1 cup apple, chopped
- 1 1/4 cup coconut milk
- 1 tbsp maple syrup
- 1 tsp pumpkin pie spice or cinnamon (can substitute cardamom, nutmeg, cloves or any combination)
- 1/2 cup chia seeds
- 1/8 cup pecans (or nut of your choice)
- Coconut Whipped Cream
- Almond butter
Instructions
- Add pomegranate seeds, apple, coconut milk, maple syrup and pumpkin pie spice to a pot and let simmer for 8 minutes.
- Remove from heat and add chia seeds, stirring for about 1 minute. Stir in nuts.
- Pour into a dish and refrigerate for at least 4 hours before serving.
- To serve: You can serve it warm or cold. To warm, put in the oven or microwave. Alternatively add heated coconut milk for a more pudding-like consistency and stir.
- Top with coconut whipped cream, non-daiary yogurt and/or almond butter (optional).
Notes
SUGAR FREE OPTION: Omit the maple syrup or sub stevia.
RAW OPTION: Combine all ingredients without heating, using homemade raw nut/seed milk and omit the syrup.
Largely adapted from a Blueberry Pear Compote recipe featured in the Spring 2014 supplemental recipes PDF based on Lyn-Genet’s book The Plan
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