Have you tried chia seeds? They're these odd, little black seed-like nuts that you can get in the health food section of your grocery store. They're gluten free, full of antioxidants, and just over all pretty good for you. They also swell up and make a sort of gel like substance when mixed with liquid. They make a great pudding when prepared properly! The first time I tried to make chia pudding, it was an epic failure. I used unsweetened almond milk and it tasted awful. Kind of like sawdust and tapioca. Bravo to the people who can happily eat chia that way, you go on with your vegan, paelo self. If I'm going to eat something like this, I want a taste of sweetness. Enter: coconut milk.
Since doing my Whole 30 I have become a huge fan of coconut milk. It's delicious and rich and can be used in so many ways! It made a huge difference in the taste of this chia pudding. Adding the pumpkin seeds and cranberries give this pudding a fall feel. You could even add a dash of cinnamon or a dollop or pureed pumpkin to really fall it up!
Chia Seed Pudding with Pumpkin Seeds and Dried Cranberries
Makes 2 servings
1/2 cup Chia Seeds
1 cup coconut milk
1 tablespoon dried cranberries
1 tablespoon roasted pepitas (no shell pumpkin seeds)
Place chia seeds in a mason jar (or other container with a lid). Add coconut milk, stir. Place lid on and refrigerate for a least two hours or overnight. To serve, divide pudding into bowls and top with dried cranberries and pepitas. Enjoy!
