I’m a big fan of chia seeds. I began to fall in love with them while I was pregnant and wanted the benefits that these little powerfoods hold. They are rich in omega-3 fats (good for brain development), high in fiber (good for regularity), a good source of protein (for rapid cell regeneration), and high in antioxidants (for fighting off bad cells). I put them in my morning oatmeal, smoothies, granola, and salad dressings.
I found some chia pudding recipes and tried them but I didn’t like the globb-y consistency so I adjusted the recipes a few times and came out with this! The texture is more consistent and is very similar to tapioca. Enjoy!
Chia Seed Tapioca
1/4 cup dry chia seeds
1 cup almond milk (or milk of your choice)
1 Tbs honey
1/4 tsp vanilla extract
a splash of extra almond milk to top
fruits or nuts to top (optional)
Soak the chia in 1 cup milk, honey, and vanilla extract for at least 4 hours. Mix every couple hours.
When the chia has absorbed all the milk, you can now serve it with a splash of extra milk and toppings of your choice. I like to add the splash at the end to create a smoother consistency.
Share your chia tapioca with me on Instagram by tagging #feedmysole