Friday, August 1, 2014

Blueberry Chia Pudding


Though a pudding traditionally brings to mind dessert, because this paleo-inspired recipe has no added sweeteners it can really work for breakfast, too.  The chia gives it protein, and the gelatin helps to thicken it and give it an extra nutritional boost (read here about the benefits of gelatin.  Knox Blox anyone?).  Personally, I don't really enjoy the not-completely-thickened textured of puddings that just use chia, so I decided to add gelatin as well.

Blueberry chia pudding

1/4 cup chia seeds
1 1/4 cup unsweetened almond milk 
1 packet Knox gelatin
1/4 cup water
1/2 cup blueberries, smashed
1/4 tsp vanilla extract

1.  In a large bowl, combine the chia seeds and almond milk and give it a healthy stir.  The seeds won't begin to gel until they have been sitting in the milk for a bit, so don't be surprised if they settle to the bottom of the bowl.  This is okay; you will stir again later after they have gelled.  Set your bowl of milk and seeds aside.
2. In a small saucepan, pour your 1/4 cup water and bring to a boil.  This shouldn't take long at all with so little water to heat.  
3.  Once your water boils, turn off heat and pour in the gelatin; stir until completely dissolved.
4. Pour your gelatin water into the bowl with the chia seeds and milk; stir to combine.  At this point your chia seeds will have started to gel a bit and should remain suspended in the bowl after stirring.  
5.  Stir in your smashed blueberries and vanilla, and leave to chill overnight in the fridge.  


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