You know I love Carrot Cake right. Esp when made with roasted carrots spiced up with a lot of warm spices like in this delicious Carrot Cake pancake. I used the Same awesome stuff in this Pudding.
You can change up this pudding to preference, add more chia or less, omit the Oats or add more Oats or other grains. Change up the spices. andmake some today!
I have been on the fence with Chia pudding as with most sweet breakfast pudding things including oatmeal (ps Oatmeal is not my favorite breakfast). So I assumed that I would not like chia pudding either. But then I remembered the Indian Falooda drink dessert. It is basically rose flavored thick milk which has thin noodles (rice or cellophane or starchy noodles), and soaked Sweet basil seeds suspended in it, and served with ice cream or nuts. Yes, we have been eating soaked Sweet basil also known as sacred basil or Tukmarai or Sabja seeds, in this drink for ages. They look and feel very much like chia when soaked. gah, all answers in Indian food
So as well do something with the chia right. I added less Chia to the pudding so it doesn’t become a thick jelly and we enjoyed it that way, more like the drink dessert we are accustomed to. Roast up the carrots, mix in with the seeds and liquid and let sit overnight! yum.
Can you spot me in the reflection
More awesome Breakfast options(pancakes, scrambles and more) on the blog here.
Roast the carrots and oats with spices and maple until slightly dry.
Serve up in small bowls or glasses.
Carrot Cake Oatmeal Chia Pudding
Allergen information: Free of dairy, egg, corn, soy, gluten. Can be made grain-free by omitting Oats. Can be made nut-free
3/4 cup chopped carrots
2 or more Tablespoons gf oats or hemp seeds or walnuts
1 Tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cloves powder
a dash of nutmeg
1/2 tsp vanilla extract
1/2 cup water
1 cup almond milk or non dairy milk.
1.5 Tbsp Chia seeds. Add 2 or 3 Tbsp for a more jelly like pudding.
Process the carrots and oats or nuts in a processor. Or grate the carrots. About 3/4 loaded cup grated carrots and oats/nuts.
In pan, add the carrot mixture, spices and maple and cook on medium heat for 5 to 7 minutes or until slightly dry.
Add the water, vanilla, almond milk and mix. Taste and add more sugar, stevia or maple to taste. Mix in the chia seeds. Cover and let sit in the refrigerator for a few hours or overnight.
Add carrot curls(made with a vegetable peeler) and candied walnuts for a prettier looking pudding. (imagine them in the pictures:) Enjoy!
This pudding is being shared at allergy Free wednesdays.
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