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Orange & Vanilla Chia Pudding
This amazingly healthy and delicious superfood breakfast bowl is packed with omega-3’s, protein, vitamins, fiber, and antioxidants and may be the richest, creamiest, orangiest pudding you’ve ever had.
Prep Time 10 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Seeds/Grains
  • 0.25 Metric Cup (250ml) exclude-from-search
Recipe
  • 1 Metric Cup (250ml) exclude-from-catalog
  • 2 Table Spoon(s) featured
  • 0.5 Teaspoon(s) outofstock
  • 0.25 Metric Cup (250ml) rated-1
Prep Time 10 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Seeds/Grains
  • 0.25 Metric Cup (250ml) exclude-from-search
Recipe
  • 1 Metric Cup (250ml) exclude-from-catalog
  • 2 Table Spoon(s) featured
  • 0.5 Teaspoon(s) outofstock
  • 0.25 Metric Cup (250ml) rated-1
Instructions
  1. Use a sharp knife to slice the vanilla bean lengthwise and use a spoon to scrape out the millions of tiny seeds contained within each half. In all, you should have about 1/4 teaspoon of a gooey paste that contains the seeds. Set this aside momentarily.
  2. Use the finest side of your grater and grate about 1/2 teaspoon of your orange’s skin. If the strands are still too big, take a sharp knife and further chop until it is very fine.
  3. In a bowl, combine the chia seeds, almond milk, maple syrup, vanilla seeds, and orange zest. Whisk constantly for at least 90 seconds. Why whisk? A gel will begin to immediately form around the outside of each seed. If the seeds are stuck together, you’ll end up with chia clumps instead of a fluid pudding consistency. Stirring vigorously at the beginning helps avoid this.
  4. Stick the pudding in the fridge for 6-12 hours (overnight works well). Before serving give the mixture another vigorous stir, divide it into serving bowls, and top with chopped walnuts and a drizzle of maple syrup.
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