Vanilla Chia Seed Pudding with Peaches and Maple Syrup
Summer is here! Well, kind of. We have been having an awful case of June gloom in LA, and I've been super sad about it. I'm ready for the really hot Southern California weather where I can spend my days at the beach and in the ocean and not have to worry about wearing jackets or boots.
Though the weather has been gloomy, I'm just going to continue about my days pretending we are in the full swing of summer. This entails eating a lot of fruit, going to yoga, hiking, and even spending time at the beach, even if it means I have to bring a warm jacket. In honor of the summer season, I thought I would share this fun recipe that I adapted from a recent Redbook article. Chia seed pudding! With peaches!
If you don't already eat chia seeds, this is a great way to get introduced to them. They're little seeds that get a gel-like texture when wet, and for this reason, they are great at keeping you hydrated and full, as they expand in your stomach and are full of fiber. They're a great source of omega-3 fatty acids, and they contain protein along with a number of vitamins and nutrients such as calcium and manganese.
This "pudding" is vegan and gluten-free and can be eaten as a dessert or even for breakfast! Just make sure you leave some prep time during the day or overnight.
- 2 cups unsweetened almond milk
- 5 tbsp chia seeds
- 1 tsp vanilla
- 1 fresh peach
- maple syrup
1. In a medium bowl, mix your almond milk, vanilla and chia seeds. Let stand at room temperature for 30 minutes, then mix again so seeds don't clump.
2. Cover with saran wrap and place in the fridge overnight (or for 7-9 hours). Mix again to get rid of clumps, if needed.
3. Slice your peach and top your pudding. Drizzle a little bit of maple syrup, as desired.