Chia and Flaxseed Pudding

5 from 1 vote

This chia and flax pudding combines pantry staples for a tasty light breakfast or snack! Serve with sweet fruit to make it even more delicious. Makes 1 large serving or 2 smaller servings.

Prep Time5

Cook Time2

Total Time2 5

Course: Breakfast, Snack

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: serving

Calories: 265kcal

Author: Claire

Equipment

mason jars or glass dish that can be sealed

Ingredients

2 tablespoon chia seeds
1.5 tablespoon ground flaxseed also known as milled flaxseed
2 teaspoon maple syrup
¼ teaspoon cardamom or cinnamon, optional*
½ cup plant milk

US Customary - Metric

Instructions

Add the chia seeds, ground flaxseed, maple syrup, cardamom or cinnamon (if using) to a mason jar or container that can be sealed. Pour in the plant milk of choice.
Use a spoon or whisk to stir the mixture so the chia seeds and flax are distributed through the milk.
Place the pudding in the refrigerator for 2 hours, giving it a stir after 30 minutes if possible, to break up any clumps of chia seeds and mix them into the milk. Top with fruits, jam or nut or seed butter to preference to serve!

Notes

*Cinnamon scores 0 on the SIGHI list, but is debated in terms of histamine content between lists. Only use if well tolerated.

If using oat milk, check that it is gluten free, if you have that dietary requirement.
To thin the pudding, simply add a dash of milk.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All the ingredients score 0 on the SIGHI list, with the exception of:

plant milks have different scores, so use the type that works best for you.
cardamom scores 0, but has a note, in French, that some varieties may not be well tolerated.

Nutrition