This Carrot Chia Pudding is so yummy!
And super nutritious too. Carrots are one of the highest sources of beta-carotene, a powerful catenoid and antioxidant that is converted in the body to Vitamin A. Beta-carotene is also what gives carrots their distinctive colour.
When cooked, the beta-carotene is more readably absorbed. So if you have time lightly steam the shredded carrots in a pan with a little water for a few minutes, then let it cool before adding it in. This way you will receive more beta-carotene while still reserving some of the heat sensitive nutrients like vitamin C.
Carrots also provide many other plant compounds and several vitamins and minerals, so raw or slightly steamed, they are good for you.
And if you like Chia pudding try my Overnight Blueberry Chia Pudding for another nice variation. It includes a simple breakdown of the basic chia pudding recipe too. Which is really helpful if you like to play around with the recipe a bit and make it your own.
You can create endless chia pudding variations tailored to your taste buds and nourishment needs.
Enjoy!
Carrot Chia Pudding
Equipment
- 250 ml glass mason jar
- Small glass mixing bowl
- cutting board
- Measuring cups
- measuring spoons
Ingredients
- 1/2 large Carrot grated
- 1/2 tsp Cinnamon ground
- 1/4 tsp Cardamom ground
- 1/4 tsp Ginger ground
- Cloves ground, pinch
- 1/4 tsp Pure Vanilla Extract pure
- 3 tbsp Unsweetened shredded coconut unsweetened, sulfite free
- 1 tsp Walnuts chopped
- 1 1/2 tsp Pure maple syrup or date paste
- 1 cup Unsweetened Almond Milk unsweetened or whole milk
- 1/4 cup Chia seeds
- Pineapple slices or other fresh fruit in season topper
Instructions
- Mix the carrot, spices, maple syrup, walnuts, and coconut in a bowl.
- Add the milk and chia seeds and mix.
- Let sit for 15 minutes. Mixing after 5 and 10 minutes to breakup any lumps.
- Cover and refrigerate for 3 hours or overnight.
- Garnish with pineapple slices and serve.
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