10 Apr 2015

THE BEST CHIA PUDDING {with vanilla, cinnamon + raisins}


I have been eating this all week. It is SO GOOD and so good for you. It reminds me of rice pudding, which I used to love when I was a kid. Chia seeds are excellent at pulling toxins and other junk out of your system, and their texture is magical when you let them sit for a little while in liquid (in this case, spiced almond mylk). They puff up! I think it's adorable. 


I have been biking and hiking around the past several days because it's been warm[ish] and sunny[ish] and making this recipe is what keeps me energized and fuelled. It's filling, comforting, light and delicious. I could just keep going on and on. It's like the most satisfying meal for me to make right now. I personally love topping it off with fresh fruit, especially mango and kiwi because that's what I've been buying. I like the bursts of colour they give too. AAAAANDD I think that the raisins in this recipe make it special. You get these surprise bites of sweetness and ugh maybe I am too obsessed with food experiences but it just seems heavenly to me. Like, what else could I ask for? I have chia pudding with raisins! 

Okay I feel like I am not making much sense anymore... I haven't worked out yet today so my brain ain't workin' right and thus my writing suffers. 

If you think chia is weird, try this recipe and prove yourself wrong (or you might still think it's weird, so you'd actually prove yourself right... which is rewarding!) If you like chia and have been wanting to try making chia pudding: do it, babe. 

*Note: the lovely wooden spoon dunked in the pudding is from PARK WOODSHOP


THE BEST CHIA PUDDING {with vanilla, cinnamon + raisins}
Serves one or two

1 1/2 cups water
1 tablespoon almond butter
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla powder
1 tablespoon maple syrup 
1/4 cup chia seeds
1/4 cup raisins
Fruit, if ya want

Blend together the water, almond butter, cinnamon, vanilla and maple syrup. You just made really yummy almond mylk.

Pour the mylk into a bowl and then stir in the chia seeds and raisins. Let this sit for a couple hours, or until the chia seeds have puffed up and soaked up all the extra almond mylk. If you're really impatient, use half the mylk so you don't have to wait as long. But personally I think it's best when the chia is really puffy (which takes a bit longer).

Top with fresh and/or frozen fruit and whatever else you like. Nom!

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