So, you guys know how I have a toddler right? Well, toddlers are a little bit insane eaters.
One day, he loves broccoli, the next day he can’t even hear the word. One day, it’s peanuts and raisins for a snack, the next day it is insulting to offer such a disgusting combination.
There are only a couple things that consistently pass the toddler test around here: anything with coconut milk, curry, cumin, pretty much any kind of fruit, a particular vegetarian bowl from Chipotle, every variety of nuts, smoothies (for the most part), toasted seaweed and crackers ?!?
The more occasionally than not would are: carrots, dates, tomatoes, hummus, pretzels, green beans, anything Indian flavors, quinoa, rice and beans (that isn’t from Chipotle) and this Chia Seed Pudding.
Everything else is a crap shoot and pretty much like playing the lottery. You just never know when you are going to win.
Well, this pudding is a winner right now so I am running with it. Any minute and it will be the most offensive thing I could ever offer my son and he will say something like, “No pudding. No more. NO! Don’t like that anymore!” Between you and me, I’m sort of looking forward to that day because then it will for just for Mommy and I may just spike it with almond liquor.
NOTES:
- If you like Tapioca, you will LOVE this. If you have issues with textures and avoid Tapioca or Bubble Tea for that reason, then this may not be for you.
- 6 tablespoons Chia Seeds
- pinch sea salt
- ½ teaspoon pure almond extract
- 3 tablespoons slivered toasted almonds
- 2 tablespoons pure maple syrup
- 2 cups unsweetened, plain almond milk
- Combine Chia Seeds with almond extract, slivered almonds and maple syrup.
- Stir to combine and pour in almond milk.
- Refrigerate for at least six hours, stirring (or shaking) occasionally.
- A couple hours later.
- Serve and Enjoy!
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Chia pudding is the best! I made something similar for my youngest son and he loved the tapioca-like consistency. He does love the black tapioca pearls, so I think that’s why this pudding would appeal to him.
Jeanette recently posted..Favorite Swiss Chard Recipes (Power Foods)
I love how quick and easy it is – just stir and forget!
I’m holding out for the spiked variety! Hang in there with the little guy…he sounds like a hoot!
Shut Up & Cook recently posted..True Confessions: Kale Salad with Caesar Dressing and New Potatoes
He is a riot for sure!!! If I make some spiked, I’ll save you some
Wish I could eat almonds. Our son can’t have nuts, this looks awesome
Does he like coconut? I make a coconut version that is great and will email you the recipe if you want!
yes, we love coconut
Just emailed you!
Good stuff – this sounds terrific. Spiking it with almond liquor would be a great idea. Your little boy sounds like a handful! But an awful lot of fun. Nice read – thank you.
kitchenriffs recently posted..Pink Dal with Swiss Chard
What little ones aren’t a handful? But, yes a lot of fun for sure and endlessly entertaining!!
Love chia pudding. I’ve seen a lot of different ratios of chia/milk, but 3 TB chia to 1 c milk is the exact ratio I always use.
Faith recently posted..Beyond Cow’s Milk
I know – I saw that when you posted your version a few weeks ago. Not surprised that we do it the same!
Yum! So many of my friends at school eat this for breakfast — it’s delicious if you soak the chia seeds overnight (in almond milk, hazelnut milk, coconut milk, hemp milk, or whatever you prefer) and then in the morning you can add berries or other fruit. It is delicious! It it is a great source of protein and omega-3s. Also, instead of vanilla extract, I love boiling vanilla beans, adding maple syrup, and then mixing it into the pudding. It’s delish!
Yes, sometimes I do a combo of Chia and Oats and have it for breakfast (soaked in almond milk). The boiled vanilla beans and maple syrup sounds amazing. It was so nice to meet you this weekend Rosia