Allergen-Free Chia Seed Pudding

Here is a simple, tasty and oh-so-nutritious little recipe. Chia seed pudding is the perfect base for filling breakfast bowls or for a satisfying and healthy dessert. This version is obviously gluten-free, dairy-free and allergen-free and absolutely delicious!

Tasty, from lunch to late night snack!

For lunch, prepare it the night before and in the morning it is ready to garnish with fruit, muesli, seeds and a drizzle of maple syrup if desired.

For dessert, plan the day before or a few hours in advance and even then, have fun with the flavors. When serving, add the toppings: fruit coulis, banana slices and caramel sauce, mango cubes and coconut flakes, apple compote and cinnamon.

For snacks, I double the recipe and put the leftovers in small containers ready to be enjoyed or put in the lunch box.

Chia Seed Pudding

Yield: 250 ml (one large lunch portion or two small dessert portions)

Ingredients :

• 3 tablespoons (45 ml) whole chia seeds
• 1 cup (250 ml) of vegetable milk of your choice: ideally unsweetened, flavored or not according to your taste.

Optional, to vary the flavors:

• A little vanilla
• Maple syrup or other sweetener of your choice
• Cocoa

Preparation :

It's very simple:

1. We put the chia seeds in the milk and stir well. It is necessary to stir regularly during the first 15-20 minutes to prevent the seeds from sticking together.
2. Then put it in the fridge until ready to serve. Leave the pudding in the fridge for at least 2 hours, so that it has time to thicken.
3. This pudding keeps well in the fridge for 3 days, but it will thicken more and more over time. If you like it less thick, add a little plant-based milk when serving.

Some variations:

• For a chocolate version: 2 teaspoons of cocoa and 1 teaspoon of sugar of your choice.
• For a ketogenic version: choose coconut milk and don't add any sweetener.
• For a matcha pudding: add ½ teaspoon of matcha powder, 1 teaspoon of sugar and a few drops of vanilla.
• For a “pumpkin pie” version: add 2 tablespoons of pumpkin puree, a drizzle of maple syrup, ½ teaspoon of cinnamon and a pinch of cloves and ground ginger.

Try this recipe and share your results on Facebook or Instagram using #boulangeriecitronconfit or by tagging us in your posts!