Cranberry Kefir Chia Pudding
I remember the days when I used to enjoy creamy pudding, but now, being all about that plant-based life, I had to come up with a twist. That’s when the idea of Cranberry Kefir Chia Pudding struck me like a ray of sunshine.
It’s simple, really. Mix chia seeds with almond milk and a drizzle of maple syrup, let it sit overnight, and voila! You’ve got yourself a pudding base packed with omega-3s and fiber.
But wait, there’s more. Top it off with a tangy cranberry sauce made from simmering cranberries with a bit of orange juice and zest until they burst with flavor. The sweetness of maple and the tartness of cranberries dance together in perfect harmony.
This recipe isn’t just about flavors; it’s about memories too. It reminds me of cozy mornings spent with loved ones, savoring the simple joys of life. And that’s why I think you should give it a try. It’s not just a pudding; it’s a warm hug in a bowl, a reminder that good food nourishes not just the body, but the soul too.
Chef’s Notes – Cranberry Kefir Chia Pudding
- Preparation Timing: Note that while the prep time for this recipe is minimal, it requires overnight resting for the chia pudding to set properly. Advise readers to plan accordingly, especially if they intend to serve it for breakfast.
- Consistency Check: Emphasize the importance of stirring the chia pudding mixture after 30 minutes of refrigeration to ensure the chia seeds are evenly distributed. This step prevents clumping and ensures a smooth consistency.
- Customization Options: Encourage readers to personalize the recipe by suggesting alternative toppings such as nuts or seeds for added texture and flavor variation. This empowers them to tailor the dish to their preferences.
- Ingredient Substitutions: Provide clear guidance on ingredient substitutions to accommodate dietary preferences or ingredient availability. For example, suggest using almond milk instead of macadamia nut milk or Greek yogurt as a substitute for kefir.
- Versatility: Highlight the versatility of the recipe by mentioning that it can be enjoyed both as a nutritious breakfast option or a satisfying dessert. This versatility makes it suitable for various occasions and preferences.
- Seasonal Variation: Encourage experimentation with different fruit toppings to complement seasonal flavors or personal taste preferences. This allows readers to adapt the recipe according to the availability of fresh produce and their culinary creativity.
- Storage Tips: Provide guidance on storage options for leftovers, if any, emphasizing that the chia pudding can be stored in an airtight container in the refrigerator for a few days, allowing for convenient meal prepping or snacking.
- Nutritional Benefits: Optionally, you can include information on the nutritional benefits of key ingredients, such as chia seeds rich in omega-3 fatty acids and fiber, highlighting the health-conscious aspect of the recipe.
Cranberry Kefir Chia Pudding
Indulge in the delightful flavors of maple chia pudding topped with a tangy homemade cranberry sauce. This easy-to-make recipe requires minimal effort and promises a burst of flavors in every spoonful. Let the chia seeds work their magic overnight for a delicious breakfast or snack option.
4
servings5
minutes15
minutes0
kcal8
minutes8
minutesKeep the screen of your device on
Ingredients
- Maple Chia Pudding
1/2 cup milk fresh macadamia nut milk
1/2 cup kefir whole fat
3 tablespoons chia seeds
1/2 tablespoon maple syrup
1/8 teaspoon vanilla extract
- Cranberry Sauce
1 pound cranberries
1/4 cup maple syrup
Juice of half a lemon lemon
1 teaspoon ginger shredded
Pinch salt
- Optional Toppings
Granola
Almond milk can be used instead of macadamia nut milk.
Greek yogurt can be substituted for kefir.
Honey or agave syrup can replace maple syrup.
Canned cranberry sauce can be used instead of homemade.
Directions
- Maple Chia Pudding: In a bowl, combine milk, kefir, chia seeds, maple syrup, and vanilla extract.v Stir well to mix all ingredients thoroughly. Refrigerate for 30 minutes. After 30 minutes, stir the pudding again to ensure an even distribution of chia seeds. Let it sit overnight to gel.
- Cranberry Sauce: In a saucepan, combine cranberries, maple syrup, lemon juice, ginger, salt, and water. Cover and heat over medium heat. Stir occasionally until most berries have burst and the sauce thickens.
- Serving: Top the prepared Maple Chia Pudding with the homemade Cranberry Sauce. Optionally, sprinkle granola on top for added crunch.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 4
- Calories: 250kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 55mg
- Potassium: 200mg
- Fiber: 7g
- Sugar: 20g
- Vitamin A: 50IU
- Vitamin C: 13mg
- Calcium: 150mg
- Iron: 1.8mg
