Blueberry Chia Pudding With Almond Milk Food
BLUEBERRY CHIA PUDDING WITH ALMOND MILK
A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!
Provided by VAL_51
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 8h10m
Yield 3
Number Of Ingredients 6
Steps:
- Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g
BLUEBERRY MUFFIN CHIA PUDDING WITH ALMOND MILK
Try this Chia Pudding with Almond Milk that tastes like a Wild Blueberry Muffin. Made with simple ingredients. Dairy free and gluten free.
Provided by Aimee Harris Niedosik
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine the almond milk, chia seeds, maple syrup and vanilla. Whisk together for about 2 minutes. Let rest for 2 minutes and then repeat as needed until the mixture begins to thicken. Set aside.
- While waiting for the chia seeds and almond milk to fully combine, prepare the wild blueberry compote.
- In a large stock pot, add the 2-3 cups of frozen wild blueberries and the lemon juice over medium heat. Stir occasionally to prevent the wild blueberries from sticking to the base.
- Continue to stir the blueberries until they break down into a jam-like substance and the liquid evaporates, about 6-8 minutes.
- When the blueberry compote has cooled for a few minutes, then add to the chia almond milk mixing bowl and mix until well combined.
- Cover the mixing bowl and place in the fridge until it firms, about 1 hour.
BLUEBERRY CARDAMOM CHIA PUDDING
Adapted from Food52. The original recipe called for 1 1/2 tsp cardamon and 1 tsp cinnamon, which I found to be overpowering.This is very pleasant. Cooking time is standing time.
Provided by duonyte
Categories Dessert
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
- Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
- In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.
Nutrition Facts : Calories 76.9, Fat 0.2, Sodium 2.9, Carbohydrate 19.1, Fiber 1.1, Sugar 15.7, Protein 0.3
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