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 😉
Carrot Cake Chia Pudding. Vegan Gluten-free Recipe
- 3/4 cup (96 g) chopped carrots
- 2 tbsp or more gf oats or hemp seeds or walnuts
- 1 Tbsp maple syrup
- 1/2 tsp (0.5 tsp) cinnamon
- 1/4 tsp (0.25 tsp) ginger powder
- 1/8 tsp (0.13 tsp) cloves powder
- a dash of nutmeg
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/2 cup (125 ml) water
- 1 cup (250 ml) 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!