A Delicious, No-Cook Chia Seed Recipe

V Embed-4Photo: Courtesy of Kitchen Konfidence.
If you follow me on Instagram, I’m sure you’ve noticed that recently I’ve been obsessed with chia pudding. Some of you may be unfamiliar with chia pudding, so let's talk some basics. Chia pudding is made by hydrating chia seeds in a liquid. After an overnight soak, the chia seeds thicken the liquid and take on a tapioca-like consistency.
The reason I'm obsessed with this recipe is that it doesn’t require any actual cooking. You simply need to whisk the seeds into some almond milk and let it sit in the refrigerator overnight. The next morning: chia pudding.
Rich in fiber, omega-3s, and antioxidants, chia seeds are incredibly healthy. What's more: Chia pudding keeps me full for most of the morning, and it's also a perfect paleo breakfast.
Flavor variations for this recipe are limitless. You can switch up the soaking liquid (almond milk, coconut milk, blend fruit), the sweetener (maple syrup, honey, stevia), and the toppings (fresh fruit, dried fruit, nuts, seeds, coconut, chocolate).
Meyer Lemon Chia Pudding
serves 1
3 tbsp black chia seeds
1 cup almond milk (or any other milk)
1 tsp runny honey, plus more to taste
1/4 teaspoon vanilla extract
Zest of 1 Meyer lemon (may substitute regular lemon)
Small pinch of kosher salt
1 tbsp flaked coconut
1 tbsp toasted chopped pistachios
1 tbsp chopped crystallized ginger
1. Add chia seeds, almond milk, honey, vanilla, lemon zest, and kosher salt to a medium bowl, whisking to combine. Whisk 2 more times within a 10 minute period, then cover the bowl with plastic wrap, and transfer to the refrigerator.
2. Let sit overnight (for up to 2 days).
3. When you are ready to serve, whisk the chia seed-almond milk mixture to break up any lumps. Taste for sweetness, and add additional honey if needed (this shouldn't be too sweet).
4. Top with flaked coconut, chopped pistachios, and crystallized ginger.

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