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!
Paleo vanilla bean chia seed pudding
Ingredients:
2 cups almond milk
1/4 cup + 2 tbl. chia seeds
1 Madagascar vanilla bean, scraped
1 tbl. organic blue agave or coconut nectar
Method:
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!
Delicious Primal Cooking 
The recipe was so yummy and EASY! The best part was that it was kid-approved! I will certainly be making this again– just one question: What would you consider to be a serving size?
Hi Laurel, I’m so glad the kids love it! I know how picky those boys can sometimes be. I would consider 1/2 cup – 1 cup a serving size. I’ve been eating about 3/4 cup myself, but I have my first breakfast at 5:30am and then the chia seed pudding between 8-9am as my second breakfast.