Tuesday, 24 May 2016 19:42

Peanut Butter and Chia Pudding

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Peanut Butter and Chia Pudding by the Minimalist Baker Peanut Butter and Chia Pudding by the Minimalist Baker Image credit: www.buzzfeed.com

This recipe by the Minimalist Baker, is simple, requiring just 7 basic ingredients and 30 minutes prep time (plus chilling). The magic happens in the fridge where it gels up and turns into a pudding-like consistency.

Why chia seeds? So cool and so healthy. Cool because they absorb 10 times their weight and water and turn just about anything they’re added to into a magical pudding or gel. And healthy because they’re rich in Omega 3 and 6 fatty acids, fiber, protein, and calcium (just to name a few). A delicious, healthy, and satisfying snack or breakfast.

Author: Minimalist Baker

Ingredients

For the compote

1 cup (140 g) wild blueberries (frozen or fresh)

1 Tbsp (15 ml) orange juice

1 Tbsp (12 g) chia seeds

For the chia pudding

1 cup (240 ml) unsweetened plain almond milk or coconut milk

1/2 cup (120 ml) light coconut milk (I used canned | or sub more almond milk)

Optional: 1 tsp vanilla

1-2 Tbsp (15-30 ml) maple syrup (to taste)

3 Tbsp (48 g) natural salted peanut butter (creamy or crunchy), plus more for serving

1/3 cup (63 g) chia seeds

Optional: Fresh blueberries for topping

Instructions

To a small skillet or saucepan, add the blueberries and orange juice. Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes - stirring occasionally. Remove from heat and add chia seeds. Stir to combine.

Divide the compote between three small serving dishes, and set in the refrigerator to chill.

In the meantime, add almond and coconut milk to a blender, along with vanilla (optional), maple syrup, and peanut butter. Blend on high to fully combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, or peanut butter for saltiness.

Add chia seeds and pulse a few times to incorporate, being careful not to blend as you want the chia seeds left whole.

Transfer to a liquid measuring cup or jar (or just set your whole blender in the fridge), and set in the fridge to begin chilling.

Wait 10 minutes for the chia compote to cool. Then remove the chia pudding and compote from the refrigerator. Give the chia pudding a stir to redistribute the chia seeds, then divide between the three serving dishes right on top of the compote.

Cover well and set in the refrigerator to chill for at least 1-2 hours (preferably overnight), or until chilled through and pudding-like in consistency.

Last modified on Tuesday, 24 May 2016 19:52
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