Blueberry and Vanilla Chia Pudding 45 minutes 2 Servings 290 calories per serving Vegan, gluten-free Ingredients 1 cup of frozen blueberries 6 tablespoons of chia seeds 2 tablespoons of cane sugar 1 cup of vanilla coconut milk beverage 15 ml of vanilla extract Directions Heat up the frozen blueberries in a small pot for 4-5 minutes. Add in half the chia seeds (3 tablespoons) and half the cane sugar (1 tablespoon). Fill up the bottom of 2 glasses with this blueberry mix and compress it evenly. Let it cool down in fridge. Now heat up the coconut milk alone with the remaining cane sugar. Mix in vanilla extract and the remaining chia seeds, then let mixture cool down for 10 minutes in the fridge. Pour this recent mix over the chilled blueberry mixture already in the glasses. Let it cool down in the fridge until the chia seeds become a jelly-like texture. Serve cold. Chia seeds are typically found in the baking or health food section of your local food store (and are worth the time to ask if you can’t find them). Track down a bag and it will last you a while! Chia is great to have on hand as an additive to smoothies, puddings, and countless baking applications. If you can can get it in bulk, save by storing in air tight containers like mason jars.
Posted on: Sat, 23 Aug 2014 09:09:21 +0000
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