Chai-Spiced Chia Pudding
Gluten-free Chai Spiced Chia Pudding
Chia Puddings are a great way to have a nourishing breakfast ready-to-go. Breakfast can be a difficult meal. If you tend to run out of time in the morning, this is the perfect solution. A healthy, delicious and flavorful pudding that is all ready for you when you wake up.
This recipe makes 3-5 servings and can be refrigerated for 4-5 days. Although it’s simple to make, you will need to plan ahead (similar to overnight oats). Each serving is high in protein and contains over 20 amino acids! The Chia seeds are rich in antioxidants, omega 3, and dietary fibers (which are good for cleansing the digestive track). The superfood, Maca root, enhances energy, mood, and memory.
The second time you prepare this recipe you’ll find it much easier, so give yourself some extra time on your first try and have fun with it!
Enjoy this dish for breakfast or a light snack.
Organic raw nuts and seeds
3/4 cup organic cashews
1/4 cup organic almonds
1 tablespoon organic sunflower seeds
1 tablespoon organic pumpkin seeds
2 tablespoon coconut syrup (or date syrup)
4 pitted, organic dates
15-20 drops Sweet Leaf stevia
1/4 teaspoon organic Ceylon cinnamon
1/4 teaspoon ground vanilla bean or organic vanilla extract
1 organic whole cardamom pod
1 tablespoon organic maca root powder
3 cups filtered water
3/4 cup organic chia seeds
- Add cashews, almonds, sunflower & pumpkin seeds to a mason jar, cover with water until completely submerged by 1 inch of water, then seal with the lid. Allow the nuts to soak at room temperature for 2-3 hrs. or overnight in the refrigerator.
- Drain the gray water from your nuts. (You can feed this water to plants. They love it!)
- Add the soaked nuts to your blender along with all seasonings listed above, plus and 2-cups of filtered water
- Blend on medium for 45 seconds. Turn on high for 2-3 minutes or until you have achieved a silky smooth consistency
- Taste your nut mixture. Flavor to desired taste*
- Combine Chia seeds and your blended nut-mixture into a large mixing bowl (preferably glass) and mix thoroughly. Scrape down the sides and break up any clumps of chia seeds with the back of a spoon.
- Add the remaining 1 cup of water to your blender and blend on high for 20 seconds to get all the goodness remaining from earlier. Pour this water into your chia seed mixture and mix well.
- Let pudding stand at room temperature while you start to clean up. After about 5-10 minutes stir mixture one last time then cover and let chill in the refrigerator overnight.
- Add your favorite toppings to this dish. I personally love to add gluten-free granola, fresh fruit (usually a banana) and some Hemp Hearts
- Variations: ❋ Use 1-cup Cashew or Almonds, omit the other seeds
❋ Blend in your favorite spices and/or superfoods
❋ Blend chia seeds with the nuts for a smoother ‘yogurt-like’ consistency.
*Spices will “bloom” overnight, giving you a richer flavor the next day.
Special thanks to Megan Piedemann, creator of this recipe. Megan has newly joined our front desk team and is also an incredible chef, classically trained. Look for more delicious recipes from Megan.