Chia seeds may seem like a modern fad, but their use actually goes back hundreds of years. Many Native American tribes, such as the Chumash, Maidu, and Costanoan, ate chia seeds as a significant According to the United States Department of Agriculture (USDA) National Nutrient Database, a 28 g (1 ounce) or 2 1/2 tbsp serving of chia seeds contains: 131 calories (kcal) 8.4 g of fat. 13.07 g Add 3 Tablespoon to a sealable container, add about 1 Tablespoon of sweetener of choice, top it with 1 cup of liquid of choice. Seal container and shake vigorously. Store in refrigerator for 6-8 hours until pudding-like consistency. Store for 2-7 days in the refrigerator. Ingredients. 6 dates large Mejdool - pitted. 1 cup milk cold (soy or almond or any type of milk works, fat free, low fat or full fat) 2 tablespoons cocoa powder or 4 tablespoons (Dutch process unsweetened cocoa powder is best) 1 teaspoon vanilla extract. 3 tablespoons chia seeds. Directions. Add about half 3 the canned coconut milk to a high-speed blender, and set aside the rest for now. Then add everything else and blend at high speed for about 1 minute until totally smooth. There should be no lumps of chia seeds. Add the rest of the coconut milk and blend until totally combined. 1.1K. 1. 92. 92 comments. Best. Add a Comment. KittKat14 • 3 yr. ago. -1/2 a cup milk (we used rice) and 2 tablespoons of chia seeds -Stir and let sit for 2-3 mins -Stir again until the mix doesn’t separate - (OPT) add a dash of honey -Cover airtight and refrigerate for minimum 12 hours maximum 7 days -When eating, garnish with fruit and 1af6B. Chia seed pudding flavors. Chocolate Chia Pudding: Add a spoonful of mini chocolate chips and 2 tbsp cocoa powder or your favorite chocolate protein powder to the base recipe below for a yummy chocolate fudge pudding variation. Strawberry Coconut: Use canned or carton coconutmilk for the milk of choice in the base recipe, and garnish with 3 days ago · In fact, 2 tablespoons of chia seeds contains 9.7 grams of fiber, 4.6 grams of protein and 6.7 grams of polyunsaturated essential fatty acids [1]. Their unique nutritional profile can benefit Top the finished pecan pie chia pudding with chopped pecans and a drizzle of maple syrup. Yogurt: Replace 1/4 cup of milk with a 1/4 cup of your favorite yogurt. Protein Packed: Add your favorite protein powder to the mix as well. I like adding collagen protein to my chia seed pudding to add protein and collagen at the same time. Combine Dry Ingredients: Add the ground flaxseeds and cinnamon into a mixing bowl and whisk to combine. Add Remaining Ingredients: Add the remaining ingredients, whisk until smooth. Refrigerate: Cover and refrigerate for at least 3 hours, up to overnight / 24 hours to set. Make a double or triple batch. It’s very easy to increase the recipe as long as you follow the ratio of seeds to liquid. For example, to make a double batch, use two-thirds cup seeds and 2 cups milk; for a triple batch, use 1 cup seeds and 3 cups milk. Chia pudding keeps well in the refrigerator. Experiment with flavor combinations. The perfect chia pudding ratio. The perfect ratio of chia pudding is 3 tablespoons of chia seeds to 1 cup of plant-based milk. This creates a thick chia pudding but not so much that it just feels like solid gel. That beings said, there are so many ratios out there for chia pudding. The most common ration is a 1:4 ratio of chia seeds to plant

how much protein is in chia pudding