The holidays are upon us and I wanted to share an easy snack recipe for this busy week. You can also serve this Gingerbread Chia Pudding for breakfast, it’s the perfect meal or snack with its balance of fat, protein, and carbs:
The next two weeks are actually going to be fairly quiet for me, but I have so many projects and recipes currently in development. So, in that sense, life is staying busy. Oh yeah, and Alan and I just booked a trip to Hawaii for the 2nd week in January. We were both feeling blue when our beloved kitty died unexpectedly two weeks ago, so we did some retail therapy in the form of purchasing this vacation package. The trip will get us away from home for a week and who can be sad in Hawaii?
Back to my Gingerbread Chia Pudding. When I was developing this recipe, I was kind of confused how gingerbread differs from pumpkin pie spice. Turns out, it’s all about the ginger (ummmm, duh). I’m not super motivated to make or buy more specialty spice blends, so I just used my leftover pumpkin pie spice from the Thanksgiving holiday and just added an extra pinch of ginger.
By the way, this recipe was inspired by the Overnight Pumpkin Chia Pudding recipe I saw in the latest Paleo Magazine issue. Do you subscribe to this magazine? It’s soooooo amazing for recipe inspiration; you can subscribe here (affiliate link)!
And, here’s my recipe for the Gingerbread Chia Pudding:Print
Gingerbread Chia Pudding (Vegan & Paleo)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 6
- Category: Snack or Dessert
- 1 cup full-fat coconut milk
- ½ cup water
- ½ cup pumpkin or butternut squash puree
- 2 tablespoons maple syrup or molasses
- ¼ teaspoon pumpkin pie spice
- pinch of ground ginger
- 1/3 cup whole chia seeds
- Dairy-free yogurt, if desired, for topping
- Combine coconut milk, water, puree, and maple syrup or molasses in a medium size bowl. Use a whisk to stir together. Add the pumpkin pie spice, ground ginger and chia seeds to the bowl and whisk until thoroughly combined.
- Set aside and whisk again in 5 minutes, making sure that the chia seeds don’t clump together.
- Refrigerate for at least 30 minutes before serving.
- Serve with a dollop of your favorite dairy-free yogurt, if desired.
Items recommended for this recipe (full disclosure: affiliate links included where I get a small commission on your purchase; thank you in advance!):
- Additive-free and organic coconut milk
- Organic pumpkin pie spice
- Organic ground ginger
- Organic chia seeds
- Organic pumpkin or butternut squash puree in a BPA-free container
- Small whisk
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