AuthorVicki ParkerYields2 ServingsAn absolute favourite from Dr Libby Weaver's Real Food Kitchen recipe book. Have for breakfast or as a snack during the day.
I much prefer this recipe made on home made cashew milk but sometimes you can be caught short without two cups of organic (or at least pesticide-free) cashew nuts on hand. In case that happens to me I like to keep a a box of Almond milk in the pantry. The brand I generally use is PureHarvest Activated Almond Milk. It is organic and unsweetened. Pick up a box at your local organic whole foods store or Mrs Flanneries. This brand uses GMO-free almonds.
If you use store-bought almond or cashew milk you will need to use less maple syrup if any, as store nut milks usually have some level of sweetness whereas your homemade nut milks will not.
This recipe really needs at least 2 hours in the fridge but overnight is best. That way the chia seeds soak up all the fluid and it is very pudding like.
Dr Libby says: This is a fantastic breakfast that can be prepared the night before or easily in the morning. Nutritionally speaking, chia seeds are a great vegetarian source of omega-3 alpha-linolenic acid - beneficial for the brain and heart. Chia seeds are also a good source of potassium, another heart-supporting nutrient. As they contain all of the essential amino acids, they are a complete source of protein. Combined with banana and cinnamon, this pudding is a wonderfully nourishing way to start the day, or makes a great snack.
Ingredients
Directions
In a blender or food processor blend together the cashews, water and salt and vanilla bean seeds until creamy and smooth. Pour into a mixing bowl.
Add the chia and maple syrup to the milk. Mix well with a whisk removing all lumps.
To assemble the pudding, pour the mixture into cocktail glasses or recycled glass jars. Refrigerate until set (overnight if you have time). Top with the slices of banana and sprinkle of cinnamon. Add a dash of maple syrup for extra sweetness.
Ingredients
Directions
In a blender or food processor blend together the cashews, water and salt and vanilla bean seeds until creamy and smooth. Pour into a mixing bowl.
Add the chia and maple syrup to the milk. Mix well with a whisk removing all lumps.
To assemble the pudding, pour the mixture into cocktail glasses or recycled glass jars. Refrigerate until set (overnight if you have time). Top with the slices of banana and sprinkle of cinnamon. Add a dash of maple syrup for extra sweetness.