This is compliments of Food and Wine magazine. While sitting in a waiting room I came across this recipe and was very excited about it. It didn't let me down - the first batch I made was yummy! WARNING - if you don't like the texture of tapioca pudding, do not make. This is very tapioca-like.
Chia-Seed Pudding
2 1/2 cups Almond milk (if you want it thicker, reduce)
3 TBS Agave nectar
1/2 cup chia seeds (super food high in omega fatty acids but they have to be soaked before they can be used by our bodies)
1/2 tsp finely grated lemon zest (I omited)
1 tsp vanilla extract (I added - optional)
about 1/4 cup chopped dates (I added- optional)
Combine milk and Agave in a medium container. Stir to combine. Add chia-seeds, zest (if using), extract (if using), and dried fruit (if using). Stir. Cover and refigerate until thick - at least 4 hours or overnight. Stir occasionally.
***Rae Note: I heard that making it with chocolate almond milk and grated orange was very good.
