Chia Pudding
Chia Pudding
This delightful dairy free pudding is the perfect breakfast to-go. Add your favorite nuts or berries and enjoy! I usually make at least 6 at a time. They keep in the refrigerator for up to 2 weeks.
Ingredients
- 4 tablespoons cooked quinoa
- 4 tablespoons almond flour
- 4 tablespoons chia seeds
- 2 tablespoons maple syrup or sweetener of choice
- 1/4 teaspoon vanilla extract
- 1 cup almond milk or coconut milk
Instructions
- Place the cooked quinoa in the bottom of two pint jars (or small covered bowls)
- Add the almond flour and chia seeds to the jars and stir to combine
- Add the almond milk, vanilla and maple syrup to the jars (little by little works best) and give it a good stir to combine. The mixture will be thick and smell terrific!
- Cover the jars or bowls and refrigerate for at least 4 hours. I usually make them and refrigerate them overnight.
- Top with your favorite berries and/or chopped nuts and enjoy. I love how portable and delicious these puddings are.
Notes
Adapted from a recipe shared with me by Kim Maxwell of KMax Fitness