Chia seeds are gaining in popularity. Now Chia seed products can be found almost everywhere. I remember a couple of years ago when I first started using Chia Seeds, I could only find them at Whole Foods. Recipes using Chia seeds is also on the rise.
I can understand this popularity. Chia seeds are great to cook with and they are powerhouses of vitamins and minerals. I love their gel quality when they are soaked in a liquid. They add a nice nutty chewy texture.
This pudding recipe is like a tapioca pudding in texture. I soaked some Chia seeds in Vanilla Soy Milk and added a chopped nectarine and some vanilla extract. Let the pudding sit for about 30 minutes. Stir to unclump the seeds. Cover and refrigerate overnight. When ready to serve, spoon in bowls and top with slices of nectarine. If you would like your pudding a little sweeter add some sugar or maple syrup before serving.
This recipe is very flexible. You can use whatever fruit you have on hand.
Chia Nectarine Pudding
From Redbook Magazine Adapted by From My Southwest Kitchen
Ingredients:
2 cups sweetened Vanilla Soy milk
5 tablespoons chia seeds
1 teaspoon vanilla extract
1 medium nectarine, diced
Nectarine slices for garnish
Directions:
1. Whisk together, the soy milk, chia seeds, and vanilla extract in a medium bowl. Add in the diced nectarines and stir.
2. Let the pudding stand at room temperature for 30 minutes. Stir to unclump the pudding.
3. Refrigerate the pudding overnight.
4. Remove from fridge and spoon pudding into serving bowls. Garnish with nectarine slices.
Makes 4 servings
