A hearty bowl of oatmeal has always been one of my favorite ways to start the day, particularly on a cold winter morning. Then I discovered chia seeds and started experimenting with them as a way to add more nutrition to the most important meal of the day.
If you like (love) Cashew milk, then you will love this Cashew Chia Pudding recipe. The chia seeds add ample doses of protein, fiber, and the essential fatty acids (EFA’s), especially Omega 3, 6, 9 in the exact correct proportions and the cashews round out the flavor profile. Top off your pudding with some fresh fruit and you’ve got all of the ingredients for a balanced meal – protein, healthy fat, and fiber-rich carbohydrates.
The pudding has a creamy, tapioca-like texture with a hint of sweetness from the cashews and it satiates my morning cereal craving without any gluten. Plus, it gives me sustained energy to power through a busy day.
Cashew Chia Pudding
Makes one serving
¼ cup chia seeds
1 cup cashews
2 cups water
pinch of salt
1 tbsp. lucuma, mesquite or agave nectar
1. Prepare the cashew milk: Put 1 cup cashews, 2 cups water, a pinch of salt, and 1 tablespoon of natural sweetener of your choice. Agave nectar or yacon syrup are my favorites.
2. Blend ingredients on high for about 90 seconds.
3. Strain the mixture through a nut-milk bag or a strainer. This recipe yields two cups of milk and will last in the fridge for four days.
4. Put the seeds in a bowl and stir in 1 cup of cashew milk.
5. Whisk together until the seeds are well incorporated – about 10 minutes. The pudding will get clumpy if you don’t keep stirring. You’ll know it’s ready when it sets and gets a pudding-like texture.
6. Add the toppings of our choice – chopped apples, pitted cherries, chopped pecans, currants, golden berries, dates or raisins are all great options.