I am happy to report, that this dish was a big hit with every person in my family. And that is saying something, especially seeing that it is raw, vegan, and has only three tablespoons of sweetener in the entire recipe. Awhile back, I wrote a post, raving about chia seeds, highlighting their health benefits, and the way we eat them. Since then, I’ve seen quite a handful of recipes for chia seed pudding around the web and in Martha Stewart Living. If anyone can create a decent dessert using only healthy ingredients, I’m sold. I had been wanting to try out a recipe on my own for ages, and last week, I finally did. It was a huge, huge hit. Though I referenced lots of people’s recipes to create my own, I ended up going solo, and then discovered out of all the recipes I looked at, mine most closely resembles Gena Hamshaw’s recipe on Food52.
Autumn Spice Chia Seed Pudding
This creates a pudding with a slightly thinner consistency. If you’d like a thicker consistency, add 1-2 tablespoons more chia seeds.
- 2 cups almond milk (store bought, or better yet, homemade)
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- tiny pinch of cloves
- an even tinier pinch of cayenne pepper
- pinch of salt
- 1/3 cup chia seeds
Whisk together all ingredients except chia seeds until well incorporated. Check flavor and sweetness. If you need it sweeter, add a little more maple syrup. Stir in chia seeds. Cover and refrigerate for 3-5 hours, or overnight, stirring occasionally to prevent the seeds from sticking. Serve.