Chia pumpkin pudding

November 6, 2015 at 11:13 pm (Alma's faves, Dessert, Monthly menu plan, Pudding, unrated, Website / blog) ()


When we visited my Mom in June, she made a simple chia pudding with almond milk, which I really liked. It’s also vegan and raw. I liked it so much that when I got home I bought some chia seeds. But then of course I never got around to using them. When my mom came to visit in August, she discovered the unopened package, and made homemade almond milk and then used it to make me some more of her chia pudding. It was delicious. But making the almond milk was a pain, because my almonds didn’t peel easily. So for a second batch she tried making a version with hemp milk instead of almond milk. It was also good, but the hemp milk adds a pretty sharp grassy note. Alma ate both versions, but seemed to prefer the one with almond milk. Once my mom left I didn’t have the energy to make almond milk, so I bought some at the store and made another batch of chia almond milk pudding. Alma really liked it.  So I tried to find some more recipes using chia seeds, and I came across this recipe for pumpkin pie chia pudding.

Ingredients:

  • 1 cup coconut milk or 1 cup unsweetened almond milk
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • A pinch of ground clove
  • 5 medjool dates, pits removed
  • 3 Tablespoons chia seeds

Instructions:

  1. Puree everything but the chia seeds in a blender until smooth, combined and thick. You may still see a few little bits of the dates, that‛s OK.
  2. Pour the mixture into a mason jar, and then stir in the chia seeds. Make sure to stir well to combine.
  3. Put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.

My notes:

I used storebought almond milk, but I bet it would be great with coconut milk. I had small dates (not mejdool), so I used a few more than the recipe calls for. It was plenty sweet though, so next time I’d just use five of the small ones.

Both Alma and I enjoyed this pudding. I had to ration it out. I think Alma would have eaten a cup of it if I had let her! Maybe adding fewer dates next time will help with that.

Almond chia pudding

Alma really likes plain almond chia pudding. I’m using a slight variant of my Mom’s recipe (with a bit more chia seeds). In a 2 cup glass jar mix together:

  • 1.5 cups almond milk
  • 1/4 cup chia seeds
  • 3/4 tsp. date syrup
  • 3/8 tsp. almond extract

Stir well so the chia seeds don’t clump up. Let sit for at least an hour, so the chia seeds have time to hydrate. Refrigerate if you’re not eating it immediately.

This is not really enough chia pudding for all of us to have for breakfast. If I serve this for breakfast (usually with berries), then Alma can eat at least 2/3 of it all by herself! I might also try making something else to go with it — gyro tempeh or scrambled tofu perhaps?

Still, I think next time I’m going to try using a larger jar and making a bit more:

  • 2 cups almond milk
  • 1/3 cup chia seeds
  • 1 tsp. date syrup
  • 1/2 tsp. almond extract
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2 Comments

  1. austingardener said,

    I am glad you posted. I am going to try the recipe with butternut squash instead of pumpkin. Reason being I have a plethora of butternut squash.

  2. Healthy vegetarian breakfast ideas | The captious vegetarian said,

    […] super easy recipe with just almond milk and a tad bit of date syrup, but sometimes I make my pumpkin chia pudding recipe instead. With fruit this makes a quite light breakfast. I usually serve it with something […]

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