PREP TIME: 5 minutes + 4 hours to chill
MAKES 6 servings
Chia seeds have been used for centuries by the indigenous populations of Mexico and Guatemala, mainly in beverages. Chia naturally thickens liquids when soaked, creating a thick, creamy texture. This is a fantastic, filling breakfast that takes very little effort to prepare.
2 cups (480 ml) unsweetened almond milk
1 cup (130 g) fresh blueberries
6 tablespoons granulated low-carb sweetener of your choice (see Note)
½ cup (120 ml) heavy cream
½ cup (95 g) white chia seeds
Pinch of fine sea salt
Additional fresh blueberries and/or other fresh berries of choice, for garnish
NOTE
Feel free to reduce the amount of sweetener to taste.
- Place the almond milk, blueberries, and sweetener in a blender and blend until the blueberries are broken down and the mixture is smooth. Transfer to a medium-size mixing bowl.
- Add the cream, chia seeds, and salt and whisk until well combined. Cover the bowl with plastic wrap and refrigerate overnight or for at least 4 hours.
- When you are ready to serve the pudding, remove from the refrigerator and whisk well; the chia seeds will have swelled and the mixture should have thickened to about the consistency of yogurt.
- Spoon the pudding into individual serving glasses and top with fresh berries. Store leftovers in the fridge for up to 4 days.
VARIATION: VANILLA CHIA BREAKFAST PUDDING
image Simply omit the blueberries and add 1 teaspoon of vanilla extract.
