Chia is a native plant to central and southern Mexico and Guatemala. It is said to have been cultivated by the Aztec and used as a staple in the pre-Columbian period.
Today, the plant is widely grown for food and is considered to be a rich source of protein, minerals, vitamins, and carbohydrates.
The seeds are also used in a variety of ways such as smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, bread, drinks, or consumed raw.
Now here is a recipe for making chia pudding:
- 1 cup nondairy milk (try almond, coconut, hazelnut, oat, or soy)
- 1 tablespoon black or white chia seeds
- ⅓ cup old-fashioned rolled oats
- 1 tablespoon (¼ ounce) roasted cocoa nibs
- 1 tablespoon maple syrup, plus more if needed
Ingredients for serving (suggested)
- Diced fresh fruit
- Diced sulfite-free dried fruit
- Chopped nuts
- Toasted unsweetened shredded coconut
- Seeds (such as pumpkin, sesame, hemp, or flax)
- Finely chopped 85 percent dark chocolate
- To make the pudding, pour the nondairy milk into a glass jar or other container with a lid. Sprinkle the chia seeds on top, wait for about 1 minute, then stir with a fork. Set aside for 5 minutes, then stir again.
- Stir in the oats and cocoa nibs. Cover the jar and refrigerate the pudding for at least 6 hours, preferably overnight, until it’s creamy and thickened, stirring a few times if possible. The chia seeds will begin to soften and resemble small tapioca pearls very quickly, but it takes the oats a few hours to become creamy.
- In the morning, stir in the maple syrup and serve with an assortment of toppings.
- The pudding can be kept refrigerated for up to three days. Stir before eating. If you want to thin it after one or 2 days, you can add more nondairy milk.
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