Today’s Meatless Monday recipe is a bit different as I promised a dear friend, Zelinda, that I would share this yummy Chia-Pomegranate Pudding recipe that’s fabulous to start your day or as a treat throughout! My daughter is allergic to almonds so almond milk was not an option for us so I used Vanilla Coconut milk and it was delightful! If you are in a rush and don’t want to make your own almond milk, I am sure the store bought variety would work nearly as well.
Yield: 2 servings
Cook Time: 5 minutes (plus 1 hour for the almond milk to steep and overnight refrigeration for the pudding to set)
2/3 cup slivered almonds
1 1/2 cups whole milk
1 1/2 cups skim milk
Pinch sea salt
2 tablespoons maple syrup, plus more for serving
1/4 cup chia seeds
1/2 cup pomegranate seeds
1. In a medium saucepan set over medium heat, add the almonds and toast, shaking the pan often, until fragrant but not browned, about 3 to 5 minutes. Add both kinds of milk and the salt and bring just to a boil. Turn off the heat and set aside for 1 hour.
2. Transfer the almond-milk mixture to a blender and blend until smooth. Strain through a fine-mesh sieve and pour into a large jar or bowl. Whisk in 2 tablespoons maple syrup and chia seeds and cover. Place in the refrigerator overnight, stirring occasionally.
3. Remove the pudding from the refrigerator. Top with the pomegranate seeds, drizzle with additional maple syrup and serve. Calories per Serving: 483; Sodium: 281mg; Total Carbohydrate: 50g; Fiber: 10g; Fat: 25g