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Easy Chia Seed Pudding
The pudding is low in fats and sugars, suitable for hyperlipoproteinemia type I. Use a sweetener like stevia instead of maple syrup to minimize sugar intake. Avoid high-fat toppings like nut butter; opt for fresh berries.
Adapted from Eating Bird Food
- High cholesterol
- Hashimoto's
- PCOS
- Anti-inflammatory
- Low-histamine
- Dairy-free
- Diabetes
- High blood pressure
- Heart health
- Mediterranean
- Balanced
- High-fibre
- Vegetarian
- Keto
- Low-carb
- DASH diet
- Paleo
- Eczema
- Psoriasis
Ingredients
- 4 Tablespoons chia seeds
- 1 cup almond milk
- ½ Tablespoon maple syrup (honey or sweetener of choice*)
- ¼ teaspoon vanilla extract (optional)
- Toppings of choice: fresh berries or other fruit (granola, nut butter, etc)
Method
- Mix
- In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Set
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.5 min timer
- Store
- Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Low-histamine recipes, Dairy-free recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Mediterranean recipes, Balanced recipes, High-fibre recipes, Vegetarian recipes, Keto recipes, Low-carb recipes, DASH diet recipes, Paleo recipes, Eczema recipes, Psoriasis recipes.