A quick treat for your Monday. I know everyone and their mother is on the chia pudding band wagon and now I’m adding one more, but I can’t stop myself. This is an incredible source of non-animal protein that is affordable, easy to make, keeps in the fridge for up to 5 days, will satiate your hunger cravings (aka not empty calories), gluten free, grain free and the list goes on. Chia is a bulk pantry item in my kitchen and it will keep for two years when stored in a dry air tight container.
Honey Lavender Chia Pudding
In a small sauce pan, warm the honey, lavender, vanilla and salt. Do not let it boil, just until the honey melts. Turn off the heat and mix to combine.
Take out a large bowl, add the almond milk, then pour in the honey mixture and whisk well to combine. Pour in the chia seeds and whisk again. Whisk every 5 minutes for about 30 minutes until it has a pudding consistency. If it is not thick enough, add 1 teaspoon of chia seeds at a time until you get the consistency you want.
Quick Tip: Lavender seeds are edible, but if the texture is not for you, you can strain the honey mixture into the almond milk to remove the seeds. Make sure the honey is still hot so it is more liquid and will going through your strainer easily.
Divide this between four mason jars, or other containers with lids. You can top this with your favorite fresh or dried fruit, nuts or shredded coconut.
More about Chia
Earmark this page and check out some of these links talking about the benefits of Chia Seeds and some bulk purchasing options. Also, if you’re not sure about it, go to your bulk section in your local grocery and purchase just enough for this recipe; you won’t be disappointed. (Unless you’ve got a texture issue, I can’t help you with that.)