UPDATES ARE IN ITALICS WITHIN RECIPE
This morning I made my chia pudding for the next two days.
I set the jar on the counter, measured out the ingredients, mixed, finished up, put the lid on, picked it up to put it away, and then this happened…
When the bottom falls out it’s time to go back to the chia store for more supplies.
What is Chia Pudding? Glad you asked. Here is my version, but a quick search on GOOGLE will lead to many other wonderful recipes:
Chia Pudding
Ingredients:
3 tbs chia seed
1 cup milk of choice: almond, soy or cow (unsweetened) Very Warm Milk will make a thicker pudding. Add it, stir, let sit for one hour, then put in the fridge overnight.
1 banana – small
1 tbs nuts of choice. Almond, Brazil, coconut (unsweetened) etc.
1 tbs Pure Maple syrup (optional) I used vanilla instead and loved it!
Instructions:
Place all ingredients into a jar with a tight fitting lid. Shake vigorously, or stir carefully to prevent the above happening. Store in refrigerator for 24 hours. Mix well, pour, enjoy!
NOTES: I put the banana in at serving time. I also made a double recipe so that I could keep the supply going and on hand (no wait time for it thickening). I eat this to help with my gastroparesis, but there are more good reasons for eating it.
Life on the Farmlet 
Ah, a bit of a bore but I do like your chia recipe. We use them a lot, generally as a mix with muesli.
Glad you like it!
Hi Lynda
Praying you are well and warm.
<
div>I’m sharing this recipe with Christine as we like Chia
Hi Thomas, tell her to try this when she does: Warm one cup of the “milk” and mix well, let sit for one hour, then add the second cup and place in the fridge. It really thickened it up! Also, I tried a scant tsp of vanilla this time and it was really grand! As for us, we are quite toasty so long as we stay in… Bob has been a CHAMP and taken over the 3 to 4 times daily ice cracking for the ducks, chickens and geese! We got down to ZERO overnight, and it is now scorching 14 degrees outside… Madison County has closed all roads today so we couldn’t go, and probably wouldn’t if we could, go anywhere today. Sun is out, and we are hoping the propane man will be able to show up in the next two days… Tank is very low! :O
PS: Found out why my post wasn’t showing up. Check the date up above. 😉
I like chia pudding made with almond milk, and with a tablespoon of Dutch process cocoa powder. Add maple syrup if you like it sweeter. Also a version with natural peanut butter and mashed banana.
Kate, I’m off sweeteners for my health. BORING, but necessary. I am teaching my taste buds to enjoy the finer nuance of sweetening with fruit. I’m getting there. I am loving your idea with the PB and banana. Q’s: Does your cocoa have sugar in it? Do you put the ingredients into the blender to mix? Thanks for sharing!
No, our cocoa is unsweetened, but there’s a slight natural sweetness in the almond milk (no added sugar), and I’ve learned to appreciate intense chocolateyness without sugar! And I use an immersion blender with a plastic blade so as not to damage the seeds too much.
Hm. My immersion blender has metal blades. However it does have a wire whisk attachment… I’m going to try mixing it into my warm soy milk before adding the chia. Maybe I’ll get lucky. 😉 Thanks, Kate!
Mixing the cocoa with hot/warm milk ought to do it…
***Oops, I wasn’t clear on this. I was actually wondering about how the peanut butter would mix in with the whisk.*** Trying it anyway!
I cant even understand how people eat chia “Pudding”. (
*(sorry, it just doesnt pass for “pudding” in any way- shape- form- texture- flavor.
Please don’t say sorry. I honestly do understand your POV, and if you or anyone had asked me to try this “pudding”, even three years ago, I am certain I would have been in your camp. However, when you are on an insulin pump, have been diagnosed with stage three fatty liver, and have gastroparesis, well, you start liking the things that are very much low carb, non fat, high fiber (that will keep things moving along inside) and won’t blow your blood sugar sky high. 😀 Heck, I’ll eat whatever my nutritionist tells me to eat and learn to like it, LOL! Also, the trick of heating the milk and letting it sit for an hour before refrigeration actually does make the stuff a pudding consistency. I am experimenting with flavors that won’t put me over the edge. Vanilla was a nice surprise this week. Kate’s version with banana and natural peanut butter (I make my own PB) sounds like my next try.
I make a tiny chai pudding each day to try to maintain regular bowel functions. Seems to help. I miss in any liquid I have to make what I guess is less than 1/3 c.
Interesting. I mix my psyllium powder into my hot coffee in the morning for the same reason. Now you have me thinking to try something besides the “milks” for the chia seed. Some experimentation is definitely in order! Thanks for the inspiration. PS: Next time you post please introduce yourself. I’d love to get to know you here. 🙂