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Food

Chia Seed Pudding

Serves 6.

Written by
Chia Seed Pudding
Chef Gentile shares a method to make homemade almond milk with equipment found at home in this recipe, but you can use a cold-press juicer instead if you have one. Take care when sweetening with stevia: it is 150 times sweeter than sugar. [callout] Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing). [/callout]

Ingredients

Almond milk
  • 1 cup (250 mL) almonds, raw
  • 4 cups (1 L) water, divided
Chia seed pudding
  • 1 cup (250 mL) Greek yogurt
  • 1/4 cup (60 mL) black chia seeds
  • 2 to 5 drops liquid stevia
  • 1 cup (250 mL) wild blueberries
  • Zest from 1/4 lemon
  • 6 to 10 mint leaves, chopped, to taste (reserve some for garnish)
  • 1/4 cup (60 mL) almonds, toasted and chopped

Nutrition

Per serving:

  • calories 192
  • protein 7g
  • fat 13g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 14g
    • sugars 5g
    • fibre 6g
  • sodium 27g

Directions

01
For almond milk, in small bowl, combine 1 cup (250 mL) almonds with 1 1/2 cups (350 mL) water. Cover and let soak for 6 hours. After 6 hours, remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2 1/2 cups (625 mL) water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.
02
Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.
03
For chia seed pudding, in large bowl, mix together yogurt, 1 cup (250 mL) prepared almond milk, chia seeds, and stevia. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.
04
To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.

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This recipe is part of the Recipes for Inspired Cooking collection.

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