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Author Notes: These carrot cake chia puddings are a fabulous snack that can be enjoyed on the go while meeting your nutritional needs! The puddings can be made individually as seen here, or as one serve for a breakfast. Please note that if you are making this for a breakfast you will need to add around 1/3 cup of oats or quinoa flakes, rye flakes or buckwheat dependent on your individual needs.
If you would like to make this for a single serve, simply halve the ingredients. —Jessica Cox
Makes 2 chia puddings (as snacks)
- 4 tablespoons tablespoons chia seeds
- 1/2 cup non dairy milk ( I used unsweetened rice milk)
- 2 tablespoons mashed fruit of choice (banana/pureed apple or pear work well)
- 2 tablespoons finely grated carrot
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 teaspoons mesquite powder (optional)
- 2 teaspoons (heaped) nut or seed butter of choice ( I used tahini and chocolate nut butter)
- 1 tablespoon roughly chopped hazelnuts
- Take two small jars or containers and fill each with equal amounts of chia seeds. Top chia seeds with 1/4 cup each of rice milk and give this a stir to incorporate. Now top the chia and rice milk with equal portions of your carrot, mashed or pureed fruit of choice, spices, mesquite if using and vanilla extract. Stir again and leave to soak for at least 10 minutes covered with the lids. You can also at this point leave them to soak overnight or till the afternoon if you like, as long as you keep them refridgerated.
- On serving, add a equal portion each of the nut or seed butter and the chopped hazelnuts. You can also just add the nut or seed butter and nuts before popping them in the fridge if you like, as this is easier for an on the go portable option.