Taking Chia Seed Pudding to the Next Level - Bruce's Roots
Did you know in Mayan chia means strength? They are a great source of plant-based energy! Chia is an amazing seed that is nutrient dense, meaning it's rich in nutrients based on how many calories it contains. Only 3 Tbsp of these ancient culture seeds contain 170 calories, 10 grams of fat (Essential Fatty Acids too), 11 grams of carbs, 11 grams of fibre, 0 sugar and 7 grams of protein. They're also high in calcium, iron, minerals and antioxidants.
I especially love chia pudding and experimenting with different recipes. This is a great recipe for those that meal plan because you can make the rhubarb compote and chia pudding in advance. I bought fresh organic rhubarb from my local farmer's market and organic ground true cinnamon from Eternal Abundance by Gathering Trading Place. I hope you enjoy this as much as I did and if you make it, please let me know.
Serves 1, multiply as needed
- 1/4 cup of chia seeds
- 1 cup of non dairy milk - almond, coconut, cashew, hemp
- pinch of vanilla powder
- cinnamon to taste
- 1 stalk of rhubarb
- squeeze of fresh lemon juice
- touch of maple syrup
- granola, optional.
- Mix chia seeds with non dairy milk by stirring in a bowl or shaking in a mason jar. Stir or shake again 2 minutes later to avoid clumping. I leave this for a minimum of two hours, but you can also leave it overnight so the chia seeds absorb the milk. Feel free to adjust chia seed liquid ratio based on personal preference. Add vanilla powder and cinnamon if desired.
- Chop rhubarb and then add to a pot with lemon juice, maple syrup, and I choose to add a little water. Stir, cover with lid and continue to stir occasionally until it softens. Let cool. Option to add more cinnamon to the compote.
- Place chia seed into bowl or if making it as food prep add to a mason jar. Add granola of choice and top with rhubarb. I kept 3 jars in the fridge for my work week. If choosing to add granola, I would add when serving.
- Voila, enjoy!