Author: email@example.com | Category: Full Plate Generation, Nutrition, Recipes | Tags: breakfast, chia, chocolate, dessert, gluten-free, high fiber, non-dairy, Vegan, vegan plant-based, Whole Food
Remember Chia Pets? They were created in 1977 as American styled terracotta figurines used to sprout chia where the chia sprouts magically grew within a couple of weeks to resemble the animal’s fur or hair. If we knew then what we know now we’d be a lot healthier. Chia seeds have many nutritional benefits. One ounce has 12 grams of carbohydrate. However… 11 of those grams are fiber, which isn’t digested by the body. By weight, they are about 14% protein, which is very high compared to most plants. They also contain a good balance of essential amino acids, so our bodies should be able to make use of the protein in them. Chia seeds can thicken milk the way that cornstarch does to create puddings and custards. Now that’s magic!
While whipping up a batch of Chocolate Chia Pudding today, I thought it would be nice to make a parfait using two different flavors. Hmmmmm . . . bananas make a nice complement to chocolate, so what the heck. Throw in some dates for sweetness and rum for a little kick and SHAZAM! This might be my favorite chia pudding so far. A few weeks ago, I over-baked a batch of breakfast bars from the Thug Kitchen Cookbook. Well, I’m turning that kitchen blunder into a culinary wonder! I’ve been crumbling those bars on top of soy yogurt and anything else resembling pudding. Try layering the two puddings with sliced bananas, fresh berries, flaked coconut, chopped nuts or chocolate. Why wait for dessert? With all that goodness going on, you can have chia pudding for breakfast. Make some chia pudding and make your own magic. Thanks for being Vegi-curious.
Banana Rum Chia Pudding
¼ cup chia seeds
1 cup almond milk
1 teaspoon rum or rum extract
Process chia seeds in coffee grinder until the consistency of flour. Place ground chia seeds and remaining ingredients in blender. Blend on high until smooth and creamy. Pour into individual ramekins or a large bowl. Cover and refrigerate until cool.
Makes 4 servings.
31 Mar 2015