Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...

 .                               .
The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding.

I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid.

The ingredients are:

• 1/4 C. Chia Seed
• 1/4 C. Liquid Honey (or other sweetener of choice)
• 1/2 tspn. Vanilla Extract
• 2 C. Soy Milk (or other non-dairy milk)
• Strawberries and Blueberries (or other fruit/berry combinations) as you like

          

THE METHOD

1. Put all the above ingredients (in order) into a quart-size Mason Jar
2. Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds
3. Put lid on jar and place in fridge overnight (or at least 4 hours.)
4. Scoop pudding into small bowls or small jars (1/2 pint) and serve

I'm not sure why the 

Mason Jar method

works so well, but it certainly 

seems to do the trick...

The whole glom melds

together and there are

no big lumps if you take

the time to do a thorough

whisking at the start of

the recipe.

Enjoy!!

Here are some other chia pudding recipes you might want to try:

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Mango-Orange Chia Pudding Parfait

(Puree fresh ripe mango with a 

little orange juice and sweetener,

and build like parfait with the chia pudding

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Blackberry-Orange-Avo-Goji
Chia Pudding Parfait
(Blend the blackberries, orange, avocado and Goji Berries together and layer with the chia pudding)

Chocolate-Avo-Banana Chia Pudding Parfait

Non-Churn Vegan Mango Black 'n' Blue Berry Ice Cream, Dairy-Free, Soy-Free, Gluten-Free

Well, it is hot summer and my grandies are coming to stay for a while!!  Is there any better excuse to make ice cream?

 I will make a lot of ice cream.  It will be vegan (no dairy, no eggs, no other animal products- ha) and gluten-free.  It will contain something out of our garden.  It will be sweet but low on common sugars, sugar-less if possible.  It will be relatively low-fat meaning that I won't be using nut purees as the primary base and will likely opt out of using full-fat coconut milk, yummy as it is.  Most of all, it must be creamy and absolutely delicious.... here is the first attempt at the above.

INGREDIENTS

2 1/2 C. Almond or other non-Dairy Milk
2 1/2 C. Frozen Mango Chunks (I buy the organic brand at Costco)
1 T. Arrowroot Powder (or Tapioca Starch or Oat Starch)
1 T. Vanilla (in Alcohol)
2 T. Maple Syrup
1 very ripe avocado
Berry syrup or Jam, your choice (I used blackberry jam made with stevia)

METHOD

1. Combine all ingredients EXCEPT THE JAM/SYRUP in your blender carafe.  I use a Vitamix, but if you have a less powerful blender, do in smaller batches.
2. Blend until smooth and creamy
3. Pour into muffin tins-- either 6 or 12.  I used a silicon muffin pan with extra-large cups and only filled up 6.  Silicon is great because after freezing the ice cream just pops out.  But with the metal tins you just have to sit them in some warm water in your sink for a few minutes for them to pop out as well!
4. Freeze the Blend for about 3+ hours or overnight.  Needs to be firm.
5. Use about 2/3 of the muffin-cup-blender pucks first, just mushing them and mashing them in the blender until they transform into an ice cream-textured mass.... and they WILL.  Don't overblend them into a smoothie (although, you might well enjoy that as well)
6. Pour into a pan (with a lid) and smooth out
7. Step 2: Blend the remaining pucks with about 1/2 to 1 C. of Berry syrup or Jam, with the same consistency as the ice cream blend above (#5)
8. Spread the Berry Blend over the Mango blend and put lid on pan and refrigerate again for an hour+

Enjoy as you would any ordinary tasty frozen treat... I'm guessing my grandies will want ice cream cones, so that is why we tried ours out on.  It also makes a yummy pancake dressing.

You might also like the following other vegan ice cream recipe (I know we do!):

Indulge in this yummy Maple Walnut-Banana-Cashew Ice Cream Sundae https://t.co/O4HR9sdLpx #DIYBliss

— Cynthia J. Zirkwitz (@healthiacynthia) July 31, 2017