Anything from berries to nut butter and chocolate to matcha is delicious! When the next morning dawns, pop your chia seed bowl out of the fridge and add the final touches with a keto sweetener and toppings. Then, allow it to sit in the fridge overnight. Give the mix a good stir, wait five to ten minutes, and stir well again.
Chia seed recipes free#
After you’ve made chia pudding once, feel free to branch out and use keto hot chocolate, tea, or coffee! Choose something simple for your first recipe like coconut milk, nut milk, cream, or half and half. Start the night before by adding the seeds to a jar or bowl and covering them with a liquid.
Chia seed recipes how to#
With only 2 g net carb per serving, how can you say no? ( 2) How to Make Keto Chia Pudding Remember when you made oatmeal and soaked the oats overnight? It’s like that, but without the carbs! Oats don’t cut it on a keto diet because they are too high in carbohydrates, but chia seeds do. No wonder chia pudding is such a trendy breakfast option! Then, mix flavorful add-ins and customize the recipe precisely to your liking. ( 1) First, create the base by soaking the seeds overnight. One serving only consists of two tablespoons of chia seed, so a little goes a long way. Enjoy a bowl of chia seed pudding instead of hot keto cereal in the morning, or finish your meal with a refreshing no-bake dessert.
Chia seed recipes update#
Recipe update 3/15/17: My recipe originally included orange juice for extra orange flavor, however, it’s come to my attention that the acidity level of orange juice can prevent chia seeds from plumping up-this depends on the pH of the orange juice and the other liquid involved. Whisk in ¾ cup chia seeds, whisk again after about 15 to 20 minutes, and refrigerate overnight. Add up to ½ teaspoon more vanilla extract for a more pronounced vanilla flavor. To make 4 servings at once: Combine 4 cups milk, 2 teaspoons orange zest and ½ teaspoon vanilla extract. Make it nut free: Use a nut-free milk, and don’t top with nuts.Ĭhange it up: I haven’t tried yet, but I bet this recipe would be tasty with other varieties of citrus zest as well. Make it vegan: Drizzle maple syrup on top instead of honey. Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped CreamĪs always, please let me know how you like this recipe in the comments! I love hearing from you, and your star ratings encourage other readers to give this recipe a try.
This chia seed pudding will keep you going for a while! In fact, Aztec warriors relied on them for energy. It’s a creamy, filling, and healthy treat, no matter how you serve it.Ĭhia seeds are high in fiber and Omega-3’s. So, just remember to stir!Įnjoy this chia pudding for breakfast, dessert, or as a snack. If they stick together in a clump, they won’t plump up, and you’ll end up with a very disappointing clumpy-hard-but-wet mixture. Here’s why: As the chia seeds absorb moisture, they gel up and become somewhat sticky. Once the seeds have begun to gel, stir again. After you initially mix it together, let the mixture rest for about 15 to 20 minutes. You must stir the mixture early on to prevent clumps from forming.
The resulting tapioca-like pudding tastes similar to a Creamsicle or an Orange Julius. This easy recipe doesn’t require any cooking at all it just needs an hour-long (or overnight) rest to give the chia seeds time to plump up. You can also use store-bought almond milk or coconut milk, but I really love the rich, neutral flavor and creamy texture that cashew milk provides. Especially when you’re using a base of creamy homemade cashew milk. Breakfast is ready!įresh citrus, vanilla and honey are a perfect match for chia seeds. Which is awesome, because I can make individual servings of chia pudding today, and enjoy them for the rest of the week. Now, I wake up craving chia seed pudding. This vanilla-orange chia pudding tastes like sunshine in a bowl. This citrusy version completely changed my mind about chia pudding. I’ve not been a big fan of chia puddings in the past ( this creamy blended treat being the sole exception). I’m sharing my new go-to breakfast recipe today-chia pudding.
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