Chia seed pudding is best prepared the night before, to properly thicken and allow flavors to develop. Top with toasted hazelnuts and pomegranate seeds. Or experiment with alternative toppings, such as berries and toasted coconut flakes.
- 2 cups water
- ½ cup chia seeds
- 1 (13.5-ounce) can coconut milk
- 1/3 cup maple syrup
- 2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- 2 pinches salt
- 1 cup hazelnuts
- 1 medium pomegranate, seeds removed
- In a medium bowl, add water and whisk in chia seeds. Let sit 10 minutes, until mixture becomes gelatinous.
- Meanwhile, in a small bowl whisk together coconut milk, maple syrup, spices and salt.
- Add coconut milk to chia seed mixture; whisk vigorously to break up any clumps.
- Allow pudding to chill for at least 20 minutes to thicken, preferably overnight.
- Warm a medium skillet over medium-low heat. Add hazelnuts, and toast until golden brown, stirring often to prevent burning, about 5 minutes. Transfer to a dish towel, and rub to remove loose skins. Roughly chop.
- Top chia pudding with hazelnuts and pomegranate seeds.
PER SERVING: 315 cal; 6g prot; 24g fat; 25g carb (13g sugars); 37mg sodium; 8g fiber