Essential Naturopathy 

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Croydon Park 2133,

Sydney, Australia

0475 108 465

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Chia Seed Pudding

Updated: Jan 26

Ingredients (Per Serve)

1 cup nut milk or light coconut milk

½ teaspoon orange zest

⅛ teaspoon vanilla extract

3 tablespoons chia seeds

Recommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries or mango, shredded coconut, seeds or nuts.


Method

In a small jar (these are perfect) or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.

2. Whisk in the chia seeds, cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state.

3.If you think of it, give it a stir sometime along the way to break up any clumps of chia.

4.Before serving, stir once again to break up any clumps of chia seeds.

5.Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.




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