I've used chia seeds before - to make Raw Warrior Pudding, Lemonade with Chia, and I've even used them as a binding agent in Russian Meatballs - but I knew that I could make many more creative chia puddings. I started tonight.
- 6 T chia seeds
- 1 C fresh pomegranate juice
- 1 C water
- 1 T honey (I used a wildflower honey from Kimes Apiary in Watsonville)
- dried coconut, for garnish
- sliced almonds, for garnish
Pour the water, juice, and honey into a large jar. Add in the chia seeds. Cover with a lid and shake to combine. Let sit in the refrigerator - to chill and thicken - for at least an hour.
To serve, spoon into glasses and garnish with coconut and almonds.
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