Yes, chia, as in chia pet. While this seed can sprout when spread and watered on ceramic figurines, it is actually nutrient rich and intended to be eaten. This seed is native to Central America and rich in plant based omega-3 fatty acid alpha-linolenic acid. Similar to flax seeds chia seeds (freshly ground and mixed with warm water) can be used to make a gelatin/gel that can be used as a binding ingredient in egg-free baking. I took advantage of that gelatin forming ability to make this energy rich breakfast pudding. Extremely similar to tapioca in texture, this will be gelatinous, yet still have some crunch, and have a smooth fresh vanilla flavor from the vanilla bean. Yummy!
2 cups almond milk
1/4 cup + 2 tbl. chia seeds
1 Madagascar vanilla bean, scraped
1 tbl. organic blue agave or coconut nectar
Split your vanilla bean in half and scrape out the seeds, discard the pod. Combine almond milk, chia seeds, vanilla bean seeds, and agave/coconut nectar in your blender. Blend for 30 seconds and pour into an air tight container. Store in the refrigerator. Perfect to make at night, let set in the fridge, and enjoy for breakfast!