Vegan Chai Chia Pudding

Vegan Chai Chia Pudding

First of all I need to apologize for being MIA recently! Those of you who follow me on Facebook and Twitter are probably sick of me on the other hand!

I have been keeping up with social media and have been cooking up a storm but have not have two minutes to get on here and write up a blog post and edit pictures and type out the recipe to share with you all! I am so sorry for teasing you with yummy pictures on Facebook and Twitter and not getting around to posting the full recipes on here. I promise I am working on it and will get each and every delicious meal, snack and dessert to you very soon!

So naturally, despite having about ten recipes worth of photos to share with you guys from the last few weeks. I decided tonight I wanted to share this scrumptious belly warming pudding I made last night and have since consumed all of: dessert last night, breakfast this am (2 servings) and dessert tonight. It super duper healthy and just sweet enough to help with the ice cream cravings. *I am making an attempt over the next few days to drastically reduce my dairy intake and then going to  go dairy free completely for a week to see if it helps improve a few symptoms I have been experiencing lately. It is common for people to become dairy intolerant after going gluten free. As their intestines and guts begin to heal, the body becomes more sensitive to foods that it probably had issues with in the past but were secondary to which ever major intolerance first arose… for  me that was gluten. When this happens, many of your initial symptoms return and/or new ones arise and you have to work on eliminating each potential culprit to figure out which food is your trouble area. For me, I have a strong feeling it is dairy. But to be completely honest, while I want to feel better, I am really hoping I am wrong! I love me some coconut or almond or soy ice cream, but I will miss all the amazing flavors and options in the non-dairy free section!!*

Vegan Chai Chia Pudding

Vegan Chai Chia PuddingMy ideas for this recipe came from this recipe for tapioca pudding. I have been a little obsessed with Chai Tea lately… it has been the first thing I have had every morning the last week! I know it’s summer and 80 degrees out but when I wake up to my chilly condo after getting out of my nice warm cozy bed, tea just hits the spot! Especially Chai! I love the combination of vanilla and cardamon and cinnamon and ginger in one delicious warm cup of heaven! This recent obsession started when I found this amazing box of Good Earth Vanilla Chai Tea at Big Lots for super cheap!

Vegan Chai Chia Pudding

This recipe combines the amazing superfood nutrition of Chia Seeds with the heavenly flavors of Chai and the soothing creaminess of pudding. It is so simple to make and can be chilled for several days and eaten cold or warm. Try adding fresh chopped berries or banana for an extra special twist! Be sure to sub the honey out if you want this to be vegan!

Vegan Chai Chia Pudding

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 123; Fiber 4.5 grams

Fat per serving: 5.7; Protein 3.9 grams

Vegan Chai Chia Pudding

You can prep/make this multiple different ways. You can soak the chia seeds over night. You can chill the pudding overnight for a thicker texture. You can serve warm like oatmeal. And you can add any mix ins your heart desires. You can also leave the oats out if you wish, but I recommend adding more chia seeds at the end if you decide to do this since the oats absorb the extra liquid and help thicken the pudding.

Ingredients

Instructions

  1. Soak chia in cup of water till saturated and they have swelled to about ten times their original size. You can also soak these overnight the night before you make your pudding.
  2. Bring almond milk and chopped ginger to a boil and tie off the chai tea bag to the pot so it can begin brewing in the milk.
  3. Once boiling, reduce milk to a simmer and add cinnamon, vanilla and honey (or sweetener of choice!)
  4. NOTE: Honey is NOT vegan! Use agave, maple syrup or sweetener of choice for a completely vegan pudding!
  5. Simmer for 20 minutes until flavors are well combined. Add more spices at this point if you so desire.
  6. Remove from heat and stir milk tea mixture, the chia seed gel and your oats together.
  7. Eat warm or let chill over night for a thicker pudding consistency as the oats and chia seeds continue to absorb more liquid. Try adding strawberries or bananas chopped on top for an extra special twist!

Notes

You can prep/make this multiple different ways. You can soak the chia seeds over night. You can chill the pudding overnight for a thicker texture. You can serve warm like oatmeal. And you can add any mix ins your heart desires. You can also leave the oats out if you wish, but I recommend adding more chia seeds at the end if you decide to do this since the oats absorb the extra liquid and help thicken the pudding.

http://www.andasideoficecream.com/2014/06/03/vegan-chai-chia-pudding/

Vegan Chai Chia Pudding

I’m a little proud of this recipe! It is seriously delicious and super nutritious thanks to the Chia Seeds! Even my boyfriend who, isn’t Gluten Free or Dairy Free or Vegetarian, gave i his tamp of approval! He had never had chia before and doesn’t love almond milk so I take that as a pretty big ringing endorsement!

Reader Response:

  • I would love feedback on how many of my readers are gluten free! Are you diagnosed Celiac or gluten intolerant?
  • If you are gluten free, did other intolerance develop over time as you began to heal?
  • What were your symptoms? TIA
  • And last but not least, what is your favorite way to use chia?

Chewy Chocolate Banana Flax Muffins (Gluten Free)

Chewy Chocolate Banana Flax Muffins

If you ask me it should never be less than 65 degrees and sunny. Really I don’t know how people live in places that are cold, rainy or dark more than half the year. It was 82 and sunny just three days ago, but it’s been under 60, gray and wet since then. I am already feeling the negative effects of the dreary weather. A day curled up with a warm cup of tea, a cozy sweatshirt and your favorite magazine is nice once in a while but when you need to leave the house it is not so fun.

Thankfully this week I have had my awesome new blog and followers to keep me smiling. All of your positive responses mean so much to me! Thank you for following fairly blindly with so little content up at the moment. As promised, that will be changing soon!

Today’s weather is screaming for some baking. Am I the only one that might turn the oven on to preheat a little early so I can stand with the door open to warm up first?! There is something so cozy and comforting about getting out your mixing bowls and all your ingredients and creating something so warm and sweet that you might just stick a toothpick in it a little early to accidentally have some come out on the stick to taste… especially if there is chocolate involved 🙂

Chewy Chocolate Banana Flax Muffin Mix

Today’s inspiration comes from some late night Pinterest searching for healthy ways to use bananas on their last leg. Unless I cut my bananas up and freeze them for smoothies right away, I end up with an entire bunch of over ripened bananas that are too mushy to eat for a snack but not mushy enough to rationalize throwing away.

Banana Applesauce

As everyone knows, this is the perfect stage of a banana’s life to throw it in a loaf of banana bread and call it a day. While I love banana bread (especially with added goodies like chocolate chips or walnuts) I wanted to try something new and a little healthier than the typical banana bread conceptions loaded with white sugar, flour and butter.

*Even muffin batter deserves a good mixer licking! And no raw egg to worry about!*

I found hundreds of healthy banana bread options and even more banana oat cookie/energy bites (which I love and have made more times than I can count… I will definitely add a recipe for some sometime soon) but I really wanted to try something different. I was inspired by Michelle at Healthy Recipe Ecstasy and her dark chocolate banana bread brownies!

Chewy Chocolate Banana Flax Muffin Batter

I’ve been experimenting lately with chia and flax eggs as replacements for actual eggs in baking with pretty great success. The flavor ends up a little nuttier with flax seeds but the texture is great in my opinion. This method also cuts out all cholesterol. Win!

How Fun is this?!

Unfortunately, something crazy happens when you cut out butter… you tend to cut out the life and lovely fluffy texture of your favorite baked goods.  There are many great vegan substitutes to butter including low fat options: unsweetened apple sauce and bananas.  The apple sauce shouldn’t effect the flavor at all and the banana will only slightly sweeten the mixture (you can cut back very slightly on the sweetener if you want when using this method).

A chunk of chocolate perfectly wedged itself in my mixer when I sprinkled it on top!

Ironically the two natural substitutes for butter are already ingredients in this recipe. Instead of trying to keep these light and fluffy I decided to go the opposite route and aim for chewy and soft instead. While I actually like the semi-gooey texture that low fat baking tends to have, I know this is not typical.

Chewy Chocolate Banana Flax Muffin Batter

This is a great article that explains why butter is used in baking and how to substitute it properly in different recipes. Enjoying baked goods without butter or less fat can take some getting used to for sure so feel free to play around with your favorite substitutes. Have a favorite butter or egg substitute? Let me know! I always love trying new ideas!

Now on to the muffins!! These muffins are full of healthy, vegan sources of fiber, protein and iron… three things every vegetarian can’t get enough of! Check out the notes at the end of the recipe. Enjoy!

Chewy Chocolate Banana Flax Muffins (gluten free and easily vegan!)

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 large muffins

Serving Size: 1 muffin

Calories per serving: 103

Fat per serving: 2.9

Chewy Chocolate Banana Flax Muffins (gluten free and easily vegan!)

Ingredients

Instructions

  1. Preheat oven to 350°.
  2. Use a blender, coffee grinder, magic bullet or some other similar product to grind your Chia Seeds.
  3. In a small dish combine ground chia seeds and water to make a chia egg. Gently stir together and let sit for at least five minutes. The mixture will form the texture of an egg.
  4. In a medium mixing bowl combine Flaxseed Meal, All-Purpose Flour, Brown Rice Flour, Coconut Flour, baking soda, cocoa powder and salt. Make sure all ingredients are completely mixed together.
  5. In a separate mixing bowl mash up your ripe bananas. Place in the microwave for 45 seconds to slightly caramelize them and bring out their natural sweetness even more.
  6. Place applesauce, chia egg and vanilla into bowl with warm bananas. Beat with a mixer at medium speed until well blended (or a medium whisk and a strong arm!).
  7. Add your dry ingredients into large mixing bowl with your wet ingredient mixture. Beat at a low speed until combined and moist through out batter.
  8. Use whatever handy tool you ground your chia seeds up with the gently chop your Chocolate Chunks into smaller pieces. (feel free to use any chocolate you like or even Enjoy Life chocolate chips to make this vegan!)
  9. Mix chocolate chunks into your batter with a spatula.
  10. Spoon batter into your muffin tin. I made 12 large muffins but you could easily make two smaller batches or use a mini muffin tin.
  11. Bake at 350° for 30 minutes... checking at about 20 minutes with a wooden toothpick. If you use any other sort of muffin tins you might need to adjust the time accordingly.
  12. Now your goal... let cool before burning your tongue on sweet banana gooeyness and melted chocolate deliciousness!

Notes

These little guys definitely pack a healthy punch with naturally sweet flavor and absolutely no guilt. No added sugar (other than the chocolate chips which you could easily replace with chopped nuts of dried fruit of your choice), gluten free and vegan with the simple change ideas above for cutting out sugar! They are perfect for an afternoon snack pick me up, a breakfast on the run or even dessert with a side of fresh strawberries.

Warning: when they cool they do become a little dense. I suggest warming them back up in the oven or in a pan before eating. But hey if you like the dense chewiness please eat up!

http://www.andasideoficecream.com/2014/03/06/chewy-chocolate-banana-flax-muffins-gluten-free/

Hope you enjoyed these as much as I did!

Chewy Chocolate Banana Muffin

Reader Feedback:

  • What are your favorite healthy muffins?
  • Do you enjoy baking gluten free?
  • What are your favorite vegan substitutes?
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