I realize that I just posted a chia pudding recipe last week, but, what can I say, I love it! The blueberry version I made last night is really pretty:
Too bad the lighting wasn’t that great by the time I took a picture of the final product, but it looked like this:
The only change I made to the original recipe was to add blueberries, half a frozen banana and a little more non-dairy milk to help blend it.Print
Blueberry Chia Pudding
- Yield: 3
- Category: Dessert
- 2/3 cup chia seeds
- 2 1/2 cups unsweetened non-dairy milk
- 10 large dates
- 1/2 frozen banana
- 1 cup frozen blueberries
- splash of vanilla extract
- Place chia seeds in a large bowl.
- Combine milk, dates, banana, blueberries, and vanilla in a blender. Process until smooth.
- Pour milk mixture over chia seeds and place in the refrigerator for at least 30 minutes to set.
I think my next version will be chocolate and peanut butter chia pudding. Or, pumpkin pie chia pudding. Oh dear, I better stop.
I failed to include any photos in my last post of my trip to Seattle this past weekend. The weather was gorgeous and I went to two different farmers’ markets.
I took home two bags of organic apple-sweetened dried cranberries, 1 package of farro porridge, a bag of hazelnuts and memories with this sweet boy, my nephew:
It was impossible to get a photo with him, he’s on the move:
I can’t believe it’s been 3 years already since he was born:
I admire all you parents out there, it is not easy to balance all of life’s responsibilities and I can’t imagine doing so with a little one. My two fur-babies are enough trouble:
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