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Chia Seed Yogurt ‘Custard’

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Though there are no eggs in this recipe and therefore is not technically a custard, chia seeds, when ground into a meal and combined with water in a 1-to-3 ratio, are a common egg substitute used in vegan baking.

I like serving the dish with organic blackberries and chopped pecans for a summery, Texan combination, but most any fruit is just fine. I use satsuma juice and segments in mine. If you’re ever in Louisiana in the fall, any neighbor will be giving them away by the bushel. That’s some southern hospitality for ya!

Further Food Commentary:

Chia seeds are a great thickening agent for pudding and custard-like desserts. Chia is packed with fiber and is one of the best food sources of omega-3 fatty acids. The seeds are high in antioxidants that not only help protect human cells, but also help keep the omega-3s in the chia from oxidizing, thus preventing your stash from going bad quickly. They are also high in essential minerals manganese, phosphorus, magnesium and calcium.

By Casey Giltner, Nutritionist

Chia Seed Yogurt ‘Custard’

Stars ( Reviews)

  • Prep Time:5-10 mins
  • Cook Time:0 mins
  • Servings: 2, 1 cup each + selected garnishes

Ingredients

6 tablespoons chia seeds

1⁄2 teaspoon cinnamon

1⁄2 teaspoon sumac (ground)

1⁄4 cup orange juice (fresh squeezed)

3⁄4 cup coconut milk

1⁄2 teaspoon vanilla extract

1 cup kefir or plain live yogurt

2 tablespoons honey

1 scoop Further Food Collagen Peptides (optional)

Instructions

  1. Combine chia seeds, cinnamon and sumac in a blender and pulse a few times to form a coarse powder.
  2. Add orange juice, milk, vanilla, yogurt and honey.
  3. Pulse in two second increments four or five times, mixture will be the consistency of a thick soup.
  4. Allow it to set in the fridge for about an hour or overnight to provide a thicker, custard like consistency.
Combine chia seeds, cinnamon and sumac in a blender and pulse a few times to form a coarse powder. Add orange juice, milk, vanilla, yogurt and honey. Pulse in two second increments four or five times, mixture will be the consistency of a thick soup. Allow it to set in the fridge for about an hour or overnight to provide a thicker, custard like consistency.

Nutrition Information

Per Serving:  Calories: 438; Total Fat: 22g; Saturated Fat: 11g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 8g; Cholesterol: 5mg; Sodium: 121mg; Potassium: 356mg; Carbohydrate: 47g; Fiber: 19g; Sugar: 27g; Protein: 16g

Nutrition Bonus: Calcium: 41%; Vit C: 30%; Iron: 24%

 

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