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Thread: Chia Seed Pudding

  1. #1
    Cheri Guest

    Default Chia Seed Pudding

    I made my own version of this today just to see what the chia seeds were
    like, it was actually pretty good. I didn't use the cashews or the agave
    nectar. I used 1 1/2 cups of water which had a TBS of cream mixed in with
    it, 4 packets of Nutri-Sweet, regular cinnamon, the extracts, and kosher
    salt. Mixed it with the chia seeds and put in fridge for about 7 hours. Had
    it tonight and it is pretty much like tapioca in consistency and taste. Not
    bad.

    Original Recipe

    Serves: 2
    Active time: 15 minutes
    Inactive time: 8-9 hours

    Instructions:
    cup raw, unsalted cashews (soaked for one hour, then drained)
    1 cups water
    2 tablespoons agave nectar
    1/2 teaspoon vanilla extract
    1/8 teaspoon cinnamon extract
    1/2 teaspoon almond extract
    A pinch of Himalayan pink salt
    3 tablespoons chia seeds

    Preparation:
    1. Place cashews, water, agave nectar, vanilla extract, cinnamon extract
    almond
    extract and pink himalayan salt in a blender and blend on high until smooth.
    (If
    using a high powered blender like Vitamix, there is no need to soak the
    cashews.)
    2. Place chia seeds in a small bowl, pour cashew mixture over seeds and
    whisk
    until well incorporated.
    3. Cover and refrigerate overnight.
    4. Whisk before serving.




  2. #2
    Julie Bove Guest

    Default Re: Chia Seed Pudding


    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    >I made my own version of this today just to see what the chia seeds were
    >like, it was actually pretty good. I didn't use the cashews or the agave
    >nectar. I used 1 1/2 cups of water which had a TBS of cream mixed in with
    >it, 4 packets of Nutri-Sweet, regular cinnamon, the extracts, and kosher
    >salt. Mixed it with the chia seeds and put in fridge for about 7 hours. Had
    >it tonight and it is pretty much like tapioca in consistency and taste. Not
    >bad.
    >
    > Original Recipe
    >
    > Serves: 2
    > Active time: 15 minutes
    > Inactive time: 8-9 hours
    >
    > Instructions:
    > cup raw, unsalted cashews (soaked for one hour, then drained)
    > 1 cups water
    > 2 tablespoons agave nectar
    > 1/2 teaspoon vanilla extract
    > 1/8 teaspoon cinnamon extract
    > 1/2 teaspoon almond extract
    > A pinch of Himalayan pink salt
    > 3 tablespoons chia seeds
    >
    > Preparation:
    > 1. Place cashews, water, agave nectar, vanilla extract, cinnamon extract
    > almond
    > extract and pink himalayan salt in a blender and blend on high until
    > smooth. (If
    > using a high powered blender like Vitamix, there is no need to soak the
    > cashews.)
    > 2. Place chia seeds in a small bowl, pour cashew mixture over seeds and
    > whisk
    > until well incorporated.
    > 3. Cover and refrigerate overnight.
    > 4. Whisk before serving.


    I don't like pudding but I do like gelled chia seeds.



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