Gingerbread Chia Pudding
This gingerbread chia pudding is a simple but indulgent recipe with lots of aromatic spice, and the perfect sweetness from maple syrup. The recipe makes one generous serving. Vegan, gluten-free and low histamine, but have a read below for the details of histamine levels if you follow this diet.
Servings: 1 serving
Calories: 192kcal
Equipment
- Whisk or spoon
Ingredients
- 2 tablespoon chia seeds
- ½ cup non-dairy milk
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon optional
- 1 teaspoon maple syrup
Instructions
- Combine the ingredients in a jar or dish that can be sealed. Whisk or stir very thoroughly, and leave to set for at least an hour in the fridge. If possible give it a stir halfway through.
- Dust with more ginger and cinnamon to taste, if you like, or top with fruit, nuts and seeds, and then enjoy!
Notes
- Be sure to whisk the ingredients together well to help the spices mix into the milk and to help prevent the chia seeds from clumping together.
- We all like different levels of spice, so adjust the ginger and cinnamon to your preference. The same is true of the maple syrup. Some prefer none, others much more than I use!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- ginger scores 1, although the SIGHI list states that small amounts are well tolerated.
- cinnamon scores 0, but other lists rate is as higher.
- the 'score' of non-dairy milks differ, so use your preferred milk.
Nutrition
Calories: 192kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 64mg | Potassium: 289mg | Fiber: 9g | Sugar: 7g | Vitamin A: 478IU | Vitamin C: 9mg | Calcium: 330mg | Iron: 3mg