CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
*Coffee grinder Required*
Grind chia seeds in a coffee grinder. Place all ingredients in a food processor and blend to a puree, adding in water for consistency if needed. Let sit 5 minutes for chia to thicken it up, then serve. Keep remainders in the fridge. Serves 2.
This is a great recipe to make if you have leftover cooked squash. For example, after having squash for supper, you could whip up the remainders into a pudding to have as a snack or healthy dessert for the next day. The recipe is easy to double or triple if you have a lot of leftovers :)
Feel free to use other types of squash or any combination of squash. Acorn squash is on the low glycemic side of things and is a bit bland in taste, which means that adding in warming spices like cinnamon or Pumpkin Pie Spice gives the pudding a nice kick :)
Go easy on the water (you could also use the water you used to cook the squash or non-dairy milk). You want a thick ---not runny--- pudding. If you do happen to use a tad too much water, add in another TBsp of ground chia seeds to thicken it up (be aware that it be on the slimy side). Another alternative is to simply add in more squash or adding in some cacao or carob powder (see variation below).
Yep, the reason I'm mentioning it here is because it's happened to me when making this pudding --- and having ways to fix it AND be good tasting is always beneficial ;)
Variation: To give it a hint o' chocolate, add in 1 TBsp cacao powder or carob powder.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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