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Yields 2 servings
Prep time: 5 minutes
Soak time: 1-8 hours
2 cups unsweetened almond milk
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping
Almonds or other nuts for topping
1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.
½ cup rolled oats
½ T nuts such as walnuts, almonds or cashews
1 T unsweetened coconut, shredded or flakes
1 T ground flaxseed
½ cup organic berries
sprinkle of cinnamon
coconut, almond or hemp milk to taste
Combine first 6 ingredients in a bowl. Top with coconut or other milk to taste, stir and let it sit for a few minutes then enjoy. Can make it warm by adding ½ cup boiling water to the oats and let it sit for a few minutes and then add the rest of the ingredients.
1 cup almond butter
4 large eggs
2 1/2 tsp cinnamon
3/4 tsp baking soda
2 tsp vanilla
1/2 cup honey (though I like to use only 1/4 cup)
Mix till creamy, not lumpy. Cook in oven 350 degrees for 25-45 minutes until done. Poke the middle to see if it bounces back or stick with tooth pick should be clean! Enjoy!
I have tried this in a loaf pan and in these small circle pans. I like the small circle pans better because it came out moister. They cool much faster too. Check it at 15 minutes with the toothpick and you may need a few minutes more. The loaf takes much longer!