Liz of Books N' Cooks is hosting an event that was going to be "back-to-school," but since so many kids aren't going back to school, as we continue to battle the coronavirus pandemic, she settled on lunch inspiration.
This is something that I make at least twice a week as a healthy, easy, and portable snack. Warrior pudding is easy to make. The proportion is 1/4 cup chia to every 1 cup of liquid; you can get creative from there.
Why is it called 'warrior pudding'? Because, as my bag of organic whole chia seeds - tagline "Aztec Superfood" - explains: "The chia seed was eaten by Aztec for strength and was a main staple food along with corn and beans."
Ingredients serves 3
- 1/2 cup chia seeds
- 2 cups milk (I used an organic oat milk)
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon maple syrup
- Also needed: lidded mason jar that holds at least 2 cups, 3 lidded mason jars for transport
- coconut cream
- dried dates
- dried coconut shreds
- chopped mango
- macadamia nuts
For chia pudding. Place maple syrup in the bottom of a mason jar. Pour in the liquid. Add in the chia seeds, stirring so that they do not stick together in clumps. Place the lid of the jar on and shake vigorously. Place in the refrigerator overnight. You'll want to stir or shake the jar at least a few times.
Place the lid on the jar and keep it till lunchtime!