With a largely unconsumed bag of chia seeds taunting me with each opening of the pantry doors, I decided to give chia seed pudding another go after a disappointing experience a few years ago.
I chose a Minimalist Baker recipe that fit the critical (only) requirement of adapting to ingredients I had at home. The recipe included unsweetened cocoa, the bitterness of which I found particularly suited to the chia pudding texture. No sure why, but it worked!
I made a few modifications to their recipe:
- Increased amount milk by 1/4 cup to 1.75 cups of unsweetened almond milk for 1/2 cup of chia seeds
- No vanilla or cinnamon because I used vanilla maple syrup as the sweetener
- I reduced the maple syrup to 2 tbsp
- I stirred the mixture after 15 minutes before putting it in the fridge
My husband found the bitter flavor to be akin to Mexican hot chocolate, so we are thinking about adding cinnamon or chile powder in the future to complete that flavor profile.
Bag of chia seeds - you will be consumed!
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