Pumpkin Spice Chia Pudding
This recipe targets:
Paleo | Glucose Friendly | No Sugar Friendly | Vegan Friendly | Gluten-Free | Dairy-Free
If you’re going to go for a snack, this is it! Chia pudding is cheap, easy, quick, gut soothing and blood sugar-friendly. This one tastes like pumpkin pie to me, but even better!
Ingredient list (SINGLE SERVE, DOUBLE THIS FOR LEFTOVERS!)
1/4 cup chia seeds
1/2 cup full fat coconut milk from a can (I use coconut cream from Trader Joe’s), or any non-dairy milk. The creamier the better!
1/4 cup water OR more non-dairy milk
1/4 cup pure pumpkin puree (canned or fresh)
1-3 tablespoons of sweetener to taste (I used about 1 tablespoon of Whole Earth Sweetener’s allulose baking blend for NO sugar!) You could use monkfruit, maple syrup, coconut sugar, stevia, etc.
Dash of vanilla extract or vanilla bean
1 teaspoon pumpkin pie spice
Pinch of sea salt
Dietary benefits
Gluten-free
Dairy-free
Paleo
Glucose friendly
Vegan friendly
Refined-sugar free option
Steps
Step 1
Mix all your ingredients together in a medium sized glass container. I use a whisk to mix! Continue to stir periodically over the course of about 5 minutes until it is all creamy and smooth. The chia should become “gel-like”!
Step 3
Store in the fridge, and when you’re ready to enjoy the deliciousness, top it with all the goodies! I love coconut whipped cream, coconut yogurt, a sprinkle of nuts and/or seeds (I use pecans) and some figgies or other fruit of choice!
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