Thanks to the Holistic Mom’s Group Mamas we now have a fantastic pudding recipe that the whole family really enjoys! It is super simple, super good and super healthy too!
Here is the recipe and then I want to talk about a few variations and a little about the ingredients:
Mix all ingredients together and let it sit for at least an hour.
- I like the raisins because of the added sweetness, but I will say if the pudding isn’t finished the day it’s made then then raisins leave brown marks and my kids kept saying they were “bad spots” like on a banana. Just a warning, strictly regarding appearance
- Any “milk” can be used, almond, coconut, cows, hemp, cashew, etc. My next try is going to be with chocolate almond milk! Mmmm!!!
- One of my children is very sensitive to food textures. This “pudding” has a bit of a different consistency due to the seeds in it. After the chia seeds have swelled to give it the thicker consistency, they have sort of a bubble tea (a drink that originated in Taiwan which is made of tea, milk and large tapioca pearls) feel. A little chewy, gummy, or maybe a bit like tapioca. I LOVE it, but he will usually eat a little and then decide he doesn’t want any more.
- Can use maple syrup instead of honey as well. I haven’t tried molasses, but I’m sure that would work as well!
This is a fantastic recipe and a HUGE favorite in this house!
One other note on chia seeds. Have any of you used these before? What else do you like to do with them? I have also added them to kombucha which is even more like bubble tea! as if kombucha isn’t nutrient dense enough!
There are so many health benefits to chia seeds. They are high in fiber and also rich in omega-3 and 6 fatty acids (even more than flax seed!). They are also rich in protein, Vitamin B (especially niacin and riboflavin), calcium, magnesium, potassium and help control blood sugar.
When you soak these seeds they adsorb up to 7 times their weight. This makes them great for cooking with or for use as a thickener. I’ve added them to smoothies (soak ahead of time so it doesn’t get too thick), or add to fruit and yogurt for breakfast, or even to meatloaf or hamburgers or meatballs where eggs would have been used as a binder. It also works well in my baked oatmeal recipe instead of the eggs.
Are you familiar with chia seeds? What do you use them for? I’d love to hear new ideas!