I am sooo loving chia seeds these days! I'm learning all the fun things you can do with them. I recently read about using chia seeds in place of eggs in baking. Interesting! I've used flax seeds before and it works beautifully, so I'm definitely going to have to try the "chia eggs."
This is a slightly different version of the pumpkin chia pudding I posted about last week. If you don't like coffee, you can just add additional milk - though I promise it won't be as yummy. ;-) My brain is already starting to spin with different ideas for other flavors of chia protein pudding.
Ingredients:
1/2 cup cold brewed coffee
1/2 cup milk of choice (I was out of almond, so I used unsweetened soy)
1 T. cashew butter (or other nut butter)
1 T. cocoa powder
2 scoops vanilla or chocolate protein powder (I use Iso-100 Vanilla, but any will work)
1 T. agave nectar (or honey)
4 T. chia seeds
Put all ingredients except chia seeds in a blender. Process on low for about 30 seconds or until completely combined. Divide between two small mason jars or other containers with tight-fitting lids. Add 2 T. chia seeds to each jar. Put the lid on and shake well. Refrigerate overnight.
Even more important than with the pumpkin version, pull the jars out of the fridge every hour or so and shake so the chia seeds don't lump together at the bottom. You don't have to do this all night - just a few times until the seeds stop floating to the bottom. Stir before serving.
No comments:
Post a Comment