How to make Blueberry Chia Seed Pudding
Chia seed puddings have been all over instagram and pinterest, but many of them are high in sweeteners. I thought I would make my own and experiment with swapping out the sweetener with fruit, in this case frozen blueberries and then lower the sugar. In this recipe I was able to more than half the original sugar content of the recipe that I originally worked with to create our blueberry chia seed pudding. I usually double this recipe so that I have more than one serving available in my fridge.
Chia seeds are incredibly nutritious. They are high in protein, omega 3 fatty acids, calcium, they help to keep your blood sugar in check, they are high in fiber and loaded with trace minerals.
(2 TBSP) of chia seeds contain:
- 11g fiber
- 4g protein
- 80mg (9% RDA) calcium
- 1.1mg (7% RDA) iron
- 7% RDA thiamin
- 4,750mg’s omega-3′s (ALA)
- 1,750mg’s omega-6′s (linoleic acid)
- 580mg’s omega-9′s (oleic acid)
Here are the 27 nutrients found (so far!) in chia seeds: calcium, phosphorus, potassium, sodium, zinc, copper, manganese, alanine, aspartic acid, vitamin B-12, fatty acids, tryptophan, threonine, isoleucine, leucine, lysine, glutamic acid, glycine, mathionine, serine, cystine, proline, histidine, phenylalanine, tyrosine, valine, arginine.
Chia seeds are grown without pesticides in Mexico and Guatemala and they are part of the mint family. Chia seeds are easy to digest, are gluten-free, and have a gentle flavor making them easy to blend with other foods.
Blueberry Chia Seed Pudding Recipe
1 cup of hazelnut milk (or other non-dairy milk)
1/2 cup of blueberries
2 tbsp. of sweetener (agave nectar or maple syrup)
1 tsp. of vanilla
blend above ingredients
add in 1/4 cup of chia seeds
Refrigerate for 4 hours stirring once halfway through. (I make mine the night before and eat it for breakfast)
Add berries when you are ready to eat!