Holy CHIA!

[cbritton]

Wow - just tried chia for the very first time in a lovely pudding and it's quite fantastic! I love the flavor and the texture isn't as bad as I thought it may be - in fact, it's quite delightful!
I have some in the fridge and I can't wait to have it for breakfast. Here's what I did:

1 c almond milk (I made cheater's almond milk since I was out - 1/8 c almond butter in 1 c water in the blender)
3 tbsp chia seeds
2 tbsp agave syrup
1/2 tsp cinnamon

Put it all in a jar and shook it up every few minutes for a total of 15 minutes.

Really quite tasty!

[RawKnitster]

YUM! Thanks! Simple and Delicious! Hard to believe it's RAW. :)
That is similiar to a rice pudding recipe that I made a few times.
Add 2 T each of shredded coconut and raisins you get "rice" pudding.

[raweater]

Thanks for sharing. I just made a similar one but with walnut milk (walnuts blended with water, no straining required) and with cacao powder instead if cinnamon. It's setting right now.

By the way in case you aren't aware almonds must be pasteurized with a known cancer causing chemical since 2007 I think it was, even most almonds labeled "raw" are pasteurized. The premade almond butters are made with these pasteurized almonds even if labeled as "raw". Even before 2007 when the almonds truly were raw, the simple process of turning them into butter normally cooks them. Because of this I now use walnuts, walnut milk (which as a bonus requires no straining) and walnut butter.

[raweater]

Well it's been quite over 15 minutes and it's still very liquid, is it normal? Should it go firm like SAD pudding? Will it thicken more with time?

Edit: I think my ratio of chia to liquid was off, I added more chia seeds, waited a bit and now it's pudding, it's really good too, I had like 2 lbs of chia seeds I wasn't using, I think they'll be going away fast now.

Thanks

[spicyfull]

Thanks for Sharing.