Vanilla Pudding
I have nothing against chia seeds. I literally eat them every day. They are little powerhouses of goodness . I have been known to use them in burgers (ground, not whole , in my protein burger recipe), in my morning oatmeal, and yes, even in puddings.
But sometimes you just don’t want chia pudding. And, believe it or not, I actually know some vegans who (gasp) do not like chia pudding. At all. It’s a texture thing. Of course, that texture thing can go the other way too.
One morning, I was making my usual breakfast of oats with chia seeds and grabbed all the ingredients from the pantry. But something went wrong. My usually creamy breakfast was crunchy. Ewwww.
Not the comforting start to the day I had planned, but I chomped my way through the bowl and chalked it up to a one off. I had bought a new brand of chia seeds, so maybe that had something to do with it. Oh well.
The next day, I grabbed all the ingredients again and figured I would just cook the mixture a bit longer. But something on the chia label caught my eye. It was a strange word to put on a package of chia seeds. It was …quinoa!
Apparently, I had somehow confused the white chia seeds I had bought with the white quinoa I had bought. Not my finest culinary moment.
For the record, you can eat raw, uncooked quinoa and not die a horrible, gruesome death. Unless it’s really slow acting. I’ll keep you posted.
Ingredients:
- 2 cups nut milk (I used Milkadamia because it is a bit sweeter and lighter in color than other nut milks)
- 1/4 cup monkfruit
- 1 teaspoon vanilla
- 1/4 cup tapioca flour (starch)
Directions:
- Put milk, monkfruit and tapioca in a pot and whisk to combine. Bring to a simmer over medium heat, stirring, until it thickens. Remove from heat and add vanilla, stirring to combine.
- Allow to cool a bit, then spoon into glasses, cover and refrigerate till set (about 1-2 hours).
Enjoy!
