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Whereas I don’t keep away from dairy, we don’t really drink cow’s milk in our home. Since that’s the case, I get pleasure from experimenting with various varieties of milk for cooking and ingesting. We use coconut milk lots and I ceaselessly make totally different sorts of nut milk. Lately, I attempted a brand new flax milk the children and I all liked (linked within the recipe beneath), and it impressed me to create this new “peanut butter and jelly” spin on chia pudding.
Enter peanut butter chia pudding with blackberry jam!
Utilizing Chia Seeds and Making Chia Pudding
I’ve written whole posts on what I love about chia seeds and making chia pudding, so I gained’t expound an excessive amount of right here. I’ll say that for those who’ve by no means given them a attempt earlier than I extremely suggest it. Listed below are just a few of my favourite issues about chia seeds:
- Their nutrient profile: they’re filled with antioxidants, omega-3s, fiber, and protein
- Their thickening properties: they’re hydrophilic so that they appeal to water and function a pure thickener. When used entire, they create a enjoyable gel-like consistency that we occur to like
- Their delicate style: as a result of they don’t have an entire lot of taste on their very own, they work completely in all types of recipes
Making Peanut Butter Chia Pudding With Blackberry Jam
After I make this pudding, it’s a two-step course of. Nevertheless, each steps are so quick and easy that I don’t thoughts in any respect.
First, I make the blackberry jam. It’s a super-simple jam with solely 3 elements and solely takes about 5 minutes to make. I simply simmer blackberries with orange juice after which stir in some chia seeds to thicken it up.
I divide the jam between little serving containers and put them within the fridge whereas I make the pudding. I normally use a few totally different sizes of containers. I exploit some smaller 4 oz jars for smaller eaters and as snacks and bigger 6 or 8 oz jars for larger eaters and breakfasts. The variety of puddings this recipe will make will depend upon the scale of jar you select to make use of. After I use 4 oz jars I find yourself with about 8 particular person puddings.
To make the pudding, I simply put the milk, peanut butter (you should utilize any nut butter you want), and maple syrup in a blender. Then I add the chia seeds, give them a few pulses to combine them in, and pour the combination over the jam.
Bear in mind that the chia seeds will sink to the underside of the blender shortly. Chances are you’ll must scoop them out with a spoon and stir them gently into the pudding layer within the serving jars.
Utilizing Various Milks
I’ve tried quite a lot of totally different plant and nut milks and animal milks (even camel milk!). Due to the prevalence of lactose intolerance and the questionable well being values of cow’s milk, there are many choices on the market.
Lately I attempted Malibu Mylk’s line of non-dairy milk, together with flax milk, oat milk, or a mixture of the 2. Any of those may work (home made or store-bought), however what units Malibu Mylk aside is its creamy, scrumptious taste with none problematic components. (Additionally it’s natural and glyphosate-free!) I believe this can be a brand new regular in my pantry for certain.
Peanut Butter Chia Pudding with Blackberry Jam Recipe
Easy 3-ingredient blackberry jam topped with a peanut butter chia pudding makes a quick breakfast or wholesome snack.
For the blackberry jam:
- 1 1/3 cup blackberries
- 1½ TBSP orange juice
- 1½ TBSP chia seeds
For the chia seed pudding:
To make the blackberry jam:
In a small saucepan, mix the blackberries and orange juice.
Deliver to a simmer over medium warmth.
Simmer for 3 minutes.
Take away the pan from the warmth and stir within the chia seeds.
Divide between particular person serving cups and chill whereas making the pudding.
To make the chia seed pudding:
In a blender, mix the milk, maple syrup, and peanut butter.
Mix till mixed.
Add the chia seeds and pulse a few occasions.
Pour over the blackberry jam within the serving cups and refrigerate for 4 hours or in a single day.
I used little 4 oz jars to make 8 snack-sized puddings for this recipe. For those who’d like bigger meal-sized puddings you’ll in all probability solely get about 4.
Energy: 163kcal | Carbohydrates: 15g | Protein: 5g | Fats: 10g | Saturated Fats: 1g | Trans Fats: 1g | Sodium: 41mg | Potassium: 204mg | Fiber: 8g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 2mg
Have you ever tried flax milk? What are your ideas?