Updated: Feb 11
A breakfast option that is free of gluten, dairy and refined white sugar. It is so delicious you can enjoy it even if you don't have any dietary restrictions!
Chia seed puddings topped with pomegranate, bee pollen, blueberries and a wedge of lime served with chocolate bark at a Yoga Journal event in Singapore, 2017.
1 cup raw almonds (120g)
2 cups filtered water
2 tablespoons raw honey
1 tablespoon cinnamon
1 teaspoon fresh ginger, peeled and finely chopped
1/3 teaspoon nutmeg
1 teaspoon vanilla extract (not essence)
¼ teaspoon salt
½ cup chia seeds
Blend all ingredients (except chia seeds) in a food processor or blender until achieves a smooth, milk-like consistency. Pour mixture into a container and then add chia seeds, stir in and allow to soak for at least 30 minutes or in the fridge overnight.
Eat as is or serve with fresh or dried fruits or seeds such as sunflower, pumpkin, sesame seeds.