This Strawberry Almond Chia Pudding is healthy enough for breakfast or can be made for a simple yet impressive dessert. If you’re new to chia, these tiny, super healthy seeds are rich in fibre, calcium, protein, and omega 3 fatty acids. Chia seeds used to be something you’d have to seek out at your local health food store but not anymore! They are found in most mainstream grocery stores next to the flax and hemp seeds in the ‘natural foods’ section. Native to Mexico and Guatemala, Chia seeds come from a flowering plant in the mint family and literally mean ‘strength’ in ancient Mayan. When submersed in liquid they become almost jelly like and with a mild flavour reminiscent of tapioca, can be used to thicken puddings, smoothies or even to make jam.So, on to the recipe!! In a medium bowl whisk together your almond milk, yoghurt, 2 tbsp maple syrup, vanilla, and salt. Whisk in your chia seeds and allow it to sit for about 30 minutes. Remix as the chia seeds may have sunk to the bottom. Cover and refrigerate over night.In the morning serve into individual glasses. Mix the diced strawberries with the remaining 4 tsp of maple syrup. Gently fold in the almonds. Mound the fruit on top of each glass full of pudding and serve!
Adapted from De Laurentiis, Giada. “Chia Seed Pudding”. Giada’s Feel Good Food.
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- 1 cup unsweetened plain or unsweetened vanilla almond milk
- 1 cup soy (or other plant based) yoghurt
- 2 tbsp maple syrup for pudding plus 4 tsp maple syrup for topping
- 1 tsp vanilla extract
- ⅛ tsp salt
- ¼ cup black chia seeds
- 1½ cups strawberries diced
- ¼ cup almonds toasted and sliced thinly (bake in a single layer on a baking sheet at 350 F for 6-8 minutes or toast in a skillet on medium heat stirring often for about the same amount of time)
- In a medium bowl whisk together your almond milk, yoghurt, 2 tbsp maple syrup, vanilla, and salt.
- Whisk in your chia seeds and allow it to sit for about 30 minutes. Remix as chia seeds may have sunk to the bottom.
- Cover and refrigerate over night.
- In the morning serve into individual glasses.
- Mix the diced strawberries with the remaining 4 tsp of maple syrup. Gently fold in the almonds.
- Mound the fruit on top of each glass full of pudding.