For those of you who know me, you know I DO NOT BAKE. Why do you ask? When you bake you have to be very precise with your measurements and well, I am everything but accurate when it comes to anything cooking related. I am one of those cooks who just adds a little here and a little there and then the next time I recreate a meal it is very different from the previous time. I know that may scare all of you trying to follow my recipes, but I think I have done fairly well over the last few months trying to write down all my alterations to recipes. It’s been harder than I anticipated, but this blog forces me to be precise. Anyhow, my dear friend and old neighbor, Megan, when I told her last year that I wanted to start a blog she was very supportive but she did “warn” me I would have to do a better job of quantifying my “little of this” and “little of that.” Ha, thanks Friend!
Anyway, back to baking. This is my second “special treat” (what my boys refer to dessert) on this blog. I found this recipe on Pinterest and I knew I had to try it. I know it looks like infant poop but trust me this pumpkin chia seed pudding is amazing, don’t judge a book (or picture) by its cover. And the longer you let it sit in the refrigerator the better it tastes. Chia seeds have a lot of healthy benefits. For one, they are packed with omega-3 fatty acids and age defying anti-oxidants. Chia seeds are also chartered with curbing your appetite and giving you more energy throughout the day. If that doesn’t make you running to the grocery store, I don’t know what will. I buy Chia Seeds in my bulk bins in my local grocery store. They are approximately $9.99 a pound but a little goes a long way. This recipe only needs 6 tablespoons and can makes 10-15 servings of pudding so it is worth it. Also, the longer chia seeds are in liquid they begin to take on this chewy, jelly texture. The seeds get so enlarged and chewy that the pudding actually takes on a consistency of rice pudding, where the chia seeds taste and look like grains of rice. I know I may not be doing a good job of convincing you but trust me this dessert is very yummy.
This pumpkin chia seed pudding is super easy and super healthy AND the kids love it. What more can you ask for?
- 1 (15 oz) can of pumpkin puree
- 1 (13.5 oz) can of coconut milk
- 2 cups of unsweetened almond milk
- 4 teaspoons of vanilla extract
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- pinch of ground cloves
- 10 dates, pits removed
- 6 tablespoon of chia seeds
- Setting aside the chia seeds till the end, puree everything in a blender or in a bowl using an immersion blender or regular blender until smooth. You might have to blend it for a few minutes until the dates are completely blended.
- Pour the mixture into a glass bowl and stir in the chia seeds. Make sure to stir well.
- Keep in the refrigerator overnight or for at least 5 hours.
- Spoon or pour into little bowls. You can top it with a dollop of whipped cream, Greek yogurt or sliced almonds if you like or eat it by itself. Serve cool.
So have you ever tried chia seeds? This is my second recipe using them. Check out my first recipe, Paleo No Grain Nut Cereal. Any other ideas?
See your Recipe Book.