Chia Seed Pudding #5 Vanilla-Almond Chia Breakfast Pudding

Chia Seed Pudding #5 Vanilla-Almond Chia Breakfast Pudding

Ingredients

2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping

Preparation

  1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
  2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.

Note: This recipe makes enough for two large servings, but feels free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.

Chia Seed Pudding #4 Orange Vanilla Bean Chia Pudding

Chia Seed Pudding #4 Orange Vanilla Bean Chia Pudding

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tablespoons maple syrup
  • 1 whole vanilla bean
  • 1/2 teaspoon orange zest
  • 1/4 cup walnuts

Directions

Step One

Using a real vanilla bean here is crucial. It adds a completely different (and better) flavor than the extract stuff. To do this, use a sharp knife to slice the vanilla bean lengthwise and use a spoon to scrape out the millions of tiny seeds contained within each half. In all, you should have about 1/4 teaspoon of a gooey paste that contains the seeds. Set this aside momentarily.

Step Two

Prepare the orange zest. Orange zest is powerful stuff you’ll ideally want it to be grated or chopped very finely so that it blends smoothly in the pudding. Large pieces, like I have on top of my pudding, are too overpowering and hard to eat (oops). The best way to do this is to use the finest side of your box grater and grate about 1/2 teaspoon of your orange’s skin. If the strands are still too big, take a sharp knife and further chop until it is very fine.

Step Three

In a bowl, combine the chia seeds, almond milk, maple syrup, vanilla seeds, and orange zest. Whisk constantly for at least 90 seconds. Why whisk? A gel will begin to immediately form around the outside of each seed. If the seeds are stuck together, you’ll end up with chia clumps instead of a fluid pudding consistency. Stirring vigorously at the beginning helps avoid this.

Step Four

Stick the pudding in the fridge for 6-12 hours (overnight works well) to let the magic happen. The next morning, give the mixture another vigorous stir, divide it into serving bowls (or just eat it all yourself), and top with chopped walnuts and a drizzle of maple syrup. #yum

Chia Seed Pudding #3 Strawberries and Cream

Chia Seed Pudding #3 Strawberries and Cream 

Ingredients

 16 ounces fresh strawberries, hulled

1 1/2 cups (or one 13 1/2-ounce can) coconut milk

1/4 cup honey, or to taste

1 vanilla bean, scraped

3/4 teaspoon finely grated lime zest

1/2 cup chia seeds

 

Directions

Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth. Taste and add more honey if desired.

Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.

Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water (or coconut water, if you have some on hand).

 

Recipe Notes

  • Sweeteners:Honey may be substituted with other sweeteners like maple syrup, agave nectar, date syrup, etc. Adjust amounts for desired sweetness.
  • Garnish ideas:strawberries, coconut flakes, lime zest, chopped or slivered nuts, cocoa nibs, fresh mint.

Chia Seed Pudding #2 Pistachio Chia Pudding

Chia Seed Pudding #2 Pistachio Chia Pudding

Ingredients

  • 2 cups pistachio milk
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons maple syrup

Instructions

  1. Combine the pistachio milk, chia seeds, vanilla extract, ground cardamom, and maple syrup in a quart jar.
  2. Shake well to combine, using a wooden spoon to break up any chia seeds that stick together.
  3. Let it set out on the counter for 10 minutes, shake again, then refrigerate until ready to serve. It is ready to eat right away, but I prefer to let it set a few hours to thicken before I eat it. It will have a pudding-like texture after about one hour.

Chia Seed Pudding #1 Cherry Chia Seed Pudding

Chia Seed Pudding #1 Cherry Chia Seed Pudding

Ingredients

For the pudding:
2 1/2 cups unsweetened almond milk
1/2 cup bing cherries, pitted and halved
1/2 teaspoon ground cardamom
1 teaspoon SweetLeaf Stevia
1 teaspoon vanilla extract
1/2 cup chia seeds

For the cashew cream:
1/4 cup of cashews
1/4 cup bing cherries, pitted and halved
2 tablespoons cold water
1/4 teaspoon vanilla extract
1/8 teaspoon SweetLeaf Stevia

Preparation

  1. Blend milk, cherries, cardamom, Stevia and vanilla together in a blender on high until smooth. Pour the cherry mixture over chia seeds and whisk thoroughly. Let rest for 5 minutes then stir again. After 10 minutes, stir again. Cover and refrigerate at least 3 hours or overnight.
  2. Soak the cashews in water and also refrigerate for at least 3 hours or overnight.
  3. To make the cream, blend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and Stevia and blend until well combined.
  4. Before serving, give the pudding a good stir and divide into 4 cups; top with cream and more cherries.

Chia Seed Recipes #5 Chia Seed Wafer Cookies

Chia Seed Recipes #5 Chia Seed Wafer Cookies

INGREDIENTS

¾ cup chia seeds
¼ cup whipped butter, softened
1 egg white
½ cup coconut sugar
½ cup agave nectar
½ tsp. vanilla extract
½ cup flour
¼ tsp. salt
¼ tsp. baking powder

Recipe Directions:

Preheat oven to 375 degrees. Place chia seeds on a baking sheet and toast for 10-15 minutes (make sure they don’t burn). In a large bowl mix coconut sugar, agave, butter, egg white, vanilla extract, flour, salt, baking powder and toasted chia seeds together until combined.  Use a spoon to drop ½-2 tsps. of dough, about 1 ½ inches apart onto a baking sheet lined with parchment paper. Bake for 6-8 minutes or until golden brown. Let cookies cool for about 2 minutes before removing from baking sheet to a wire rack to cool completely. Store wafers in an airtight container.

Chia Seed Recipes #4 Lemon Chia Seed Pancakes with Roasted Strawberries

Chia Seed Recipes #4 Lemon Chia Seed Pancakes with Roasted Strawberries

INGREDIENTS

For the Roasted Strawberries:
1 lb. fresh strawberries, hulled and cut in half
1 tablespoon fresh lemon juice
1 tablespoon sugar in the raw

For the Lemon Chia Seed Pancakes:
2 cups white whole wheat flour
2 tablespoons granulated sugar
Zest of 2 large lemons
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup Land O Lakes® unsalted melted butter, cooled
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 cup chia seeds
Land O Lakes® Butter with Canola Oil, for serving

Directions:

  1. Preheat the oven to 375 degrees F. In a medium bowl, combine the strawberries, lemon juice, and sugar. Toss to combine. Pour strawberries on a greased baking sheet and roast for 20 minutes. Stir the strawberries and roast for an additional 7-10 minutes, until the strawberries are soft and juicy.
  2. While the strawberries are roasting, make the pancakes. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until lemon is fragrant.
  3. In a large bowl, whisk together flour, sugar/lemon mixture, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the chia seeds.
  4. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with Land O Lakes® Butter with Canola Oil and roasted strawberries.

Chia Seed Recipes #3 LEMON MUFFINS WITH CHIA SEEDS AND HONEY GLAZE

INGREDIENTS

For the Muffins

  • 2 large lemons (yielding ¼ cup zest and ⅓ cup juice)
  • ½ cup sugar
  • 1½ cups all purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 tablespoons oil
  • ½ cup thick plain Greek yogurt (I did not use low fat)
  • ¼ cup milk or cream (I used half and half)
  • 3 tablespoons chia seeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons honey

For the glaze

  • 1 cup powdered sugar
  • 1 tablespoon honey
  • 2 tablespoons milk or cream (I used half and half)
  • 1 tablespoon salted butter

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.
  2. In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.
  3. Pour batter into greased muffin tins; you should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.
  4. For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.

Chia Seed Recipes #2 Quinoa Chia Seed Protein Bars

Ingredients

  • 2 Tbsp. organic honey (use 100% pure maple syrup to make vegan)
  • ¼ cup organic brown rice syrup
  • ½ cup raw almond butter – 28 grams protein, 16 grams fiber
  • ½ cup dry quinoa (I used white, but you can use any variety)
  • ½ cup chia seeds (I used black chia seeds, but any kind will work)
  • 2 Tbsp. ground flax seeds
  • ¼ tsp. pink Himalayan salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1 cup rolled oats (gluten free)
  • ½ cup raw almonds; coarsely chopped

Instructions

  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
  3. In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
  4. Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
  5. When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
  6. Bake on middle rack of oven for 15 minutes.
  7. When finished, remove from oven and let cool for 10 minutes.
  8. After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
  9. Cut finished bars with a sharp, non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total.
  10. Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.

Chia Seed Recipes #1 Coconut Chia Protein Pancakes

INGREDIENTS:

DIRECTIONS:

  1. Combine all the dry ingredients in a bowl. Then add wet ingredients and stir together.
  2. Heat a pan and coat with coconut oil. Pour 2 tbsp of batter to form each pancake.
  3. Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.