Carrot Cake Chia Pudding
Chia seeds are delicious in recipes and highly versatile providing 10g of fiber per ounce.
- Ensure you are drinking at least 8 cups of water a day (includes herbal teas)
- Begin slowly such as 1/2 tsp of chia seeds added to a smoothie, then increase by 1/2 tsp each day—as long as your bowels are still moving and you're not bloated.
Rich in omega 3, zinc, calcium, magnesium, iron and phosphorus these tiny seeds pack a punch with 138 calories per ounce providing 4.7g of protein, 9g fat and 10g of fiber. Highly versatile you can add them to smoothies, oatmeal, overnight oats, muffins, breads, brownies, or make a chia pudding. They blend well and adopt the flavors however you wish to use them making them easy to incorporate and an excellent addition to boost fiber intake.
Chia seeds as well as flax seeds are often used as a vegan egg replacer in baking. When combined with water and allowed to rest for a few minutes you will notice a sticky mixture will form that aid in binding similar to eggs. It will not help your baked goods to rise but a little extra baking powder usually does the trick.
How to Make A Chia Egg
Combine 1 tablespoon of whole chia seeds in a small bowl. Add 2 1/2 tablespoons warm water and stir. Allow to rest for 5 minutes before using. This works well for quick breads, pancakes, cookies, muffins and many other baked goods similar to a flax egg.
To make a flax egg, use the same instructions but using 1 tablespoon ground flaxseed and adding in 3 tablespoon of warm water to a small bowl. Mix well and rest for 10 minutes or until gel like and sticky before using.
Chia seeds have the ability to swell and thicken when combined with any liquid. This lends well when making this delicious Carrot Cake Chia Pudding. If you haven't tried making chia pudding than you are in for a real treat. Super easy to make as you don't even need a stove. Just a few ingredients and a bowl. I like to use mason jars and store them in the fridge for a quick and healthy snack or breakfast.
I absolutely love the flavors of carrot cake with notes of ginger, cloves and cinnamon. These warming spices are not only fragrant but provide an abundance of health benefits including regulating blood sugar, easing joint pain, improving circulation and improved digestion.
Freshly ground spices (such as black pepper, clove, cardamom, cinnamon, etc.) provide more flavor and are more potent than buying the spices already ground. Store dried spices away from sources of heat and moisture (away from the dishwasher, microwave, stove, refrigerator, sink or heating vent). As a general rule, herbs and ground spices will last for one year. Two years for whole spices.
Carrot Cake Chia Pudding (makes 2 servings)
Ingredients
- 1 Carrot (medium, grated)
- 1/2 tsp Cinnamon
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1 tsp Stevia Powder (to taste)
- 2 cups Unsweetened Oat Milk
- 1/2 cup Chia Seeds
- 1/4 cup Walnuts (chopped)
- 2 tbsps Unsweetened Coconut Flakes
Directions
- In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the oat milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds.
- Cover the bowl and refrigerate for 3 hours or overnight.
- Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts.
Each serving provides 16g of fiber. Together with the warmth of ginger, cloves and cinnamon this is an excellent addition to support a healthy gut and healthy body.
Nancy Este is a Registered Nutritional Consulting Practitioner in private practice for 20 years specializing in gut and hormone health for women offering telehealth, video conferencing and in office consultations.
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