You’ve heard about Chia Seeds, right? There’s a lot of buzz these days about how healthy these little seeds really are: omega-3 fatty acids, protein, fiber, antioxidants (more info here).
So I finally bought some Chia at Wegmans. It’s a bit expensive. I think I paid $9. But a 1/2 cup of chia just made almost a quart of pudding! The little seeds really soak up the milk and turn into a gel.
Here’s the recipe I found at Food & Wine: Inspiration Served Daily.
- 2 1/2 cups almond milk
- 3 tablespoons agave nectar
- 1/2 cup chia seeds (3 ounces)
- 1/2 teaspoon finely grated lemon zest
In a 1-quart jar, combine the almond milk (I used homemade) with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest to the jar, then close and shake well. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls.