Oct 18, 2021
Chia seeds are nutritionally dense and will thicken any liquid you add them to, yielding a tapioca-like texture with a mildly sweet flavor.
This recipe is intended for breakfast, but if you add cubed, baked apples and a cinnamon stick, it can be an elegant vegan dessert for the holidays. For a post-Thanksgiving breakfast, replace blueberry jam with cranberry orange sauce, and top with a few plump cranberries—it is a family favorite that also works as a lovely vegan dessert for the holidays.
You can use either black or white chia seeds, or a mix. The pudding will continue to thicken as it sits, and you can easily thin it out to taste with a little more water or coconut water before serving.
Yield: Serves 4
½ cup chia seeds
1 cup cashews
1 cup water or coconut water
¼ cup Grade B Maple Syrup
1 tablespoon cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon ginger
1 tablespoon vanilla
¼ teaspoon sea salt
½ cup blueberry jam
¾ cup fresh blueberries
Garnish, 4 fresh mint sprigs
Pour the chia seeds into a non-reactive bowl.
In a high-speed blender, combine the cashews, water, maple syrup, cinnamon, nutmeg, ginger, vanilla, and salt, until creamy.
Pour the mixture over the chia seeds and mix well. Cover, and allow the mixture to soak in the refrigerator for 1 hour, until the chia becomes a tapioca consistency. Mix again, to break up any seed clumps, cover and store in the refrigerator overnight or for at least 1 hour longer.
When ready to serve, spoon pudding into bowls, jam jars or glasses, layering with blueberry jam. Top with fresh blueberries and mint sprig.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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