We interrupt absolutely nothing to bring you these incredibly tiny strawberries:
This has been an interruption. Please resume all normal activity.
Do you see what has been artfully spread on a charming tablecloth in the picture above.
Sara always keeps her promises. (note: Sara is me.)
(addendum to note: this is still not actually the chia seed recipe my sister requested I’M SORRY I’M GONNA GET IT RIGHT EVENTUALLY)
Let me teach you the way of the chia seed.
These are indeed the very same chia of the ch-ch-ch-chia pet fame. And they’re just fantastic. They’re these tiny (and tiny is a theme here) little powerhouses of nutrition and versatility, and I haven’t even come close to unlocking their full potential yet as an ingredient. In fact: preliminary research hasn’t not shown that eating chia seeds on a regular basis makes you better than everyone else.*
On their own, chia seeds taste pretty neutral, so they can work in both savory and sweet applications. Throw ‘em on a salad, in a smoothie, your cereal, yogurt, even as an egg substitute for vegan-types!
Or you could make pudding with them.
Among many other delightful qualities, chia seeds are loaded with fiber. And it’s thanks to this fiber that helps chia seeds absorb any liquid you mix it with and form a pudding-like gel. I learned this from the google and also real-life application, so I’m qualified to speak on this.
This pudding is yet another incredibly low maintenance recipe for all of those out there like myself who enjoy throwing things into a bowl and then walking away. This also isn’t overwhelmingly sweet, so that can also be adjusted according to preference. PLUS the options for different flavor combinations is endless! Throw in some chocolate, nut butters, pumpkin, coconut, whatever. Go wild. I won’t hold you back.
Because I am apparently only capable of making recipes containing cinnamon, vanilla, and almond in some capacity, I went ahead and made some vanilla cinnamon chia seed pudding with almond milk.
Yields: four 1/2 cup servings
2 cups unsweetened almond milk (I used unsweetened vanilla)
6 tbsp chia seeds
1-2 packets stevia/choice of sweetener to taste (I use SweetLeaf Stevia)
4-8 drops liquid vanilla stevia, or to taste (…also SweetLeaf no they aren’t paying me BUT THEY SHOULD)
2 tsp cinnamon
1 tsp vanilla extract
teeny pinch of salt
Add all ingredients into a bowl, and stir to combine.
I know. It’s going to seem like the cinnamon will never want to mix in. But you just have to believe.
Good enough. Then, let the chia seeds work their mysterious and exotic magic and refrigerate until pudding thickens, at least 2 hours or overnight. Feel free to pop in and stir occasionally.
Then, place into fancy dishes (not optional) and be sure to sprinkle various ingredients all over your table so everyone knows that you are better than them for eating chia seeds.*
*Source: Authority for the Creation of Deceptively Phrased Facts About Chia Seeds
I had one job. And that was to post a recipe containing chia seeds.
This recipe does not contain any chia seeds at all. And for that I would like to apologize to my sister, whose sole request was that I post a recipe with chia seeds in it. ONE JOB.
So THIS (the sentence you are reading RIGHT NOW) is my promise to post many chia seeded delights in the future. You heard it here first!!
At least I can say that this recipe was truly inspired. Inspired by me finding myself with three jars of almond butter. Two of them are Costco sized. Yes. You get it.
So what we got here is a crispy-soft, almond buttery, cinnamon-laced tea cookie with hints of vanilla. And in case that sounded too enticing, they are also very ugly. Just, kinda…homely lookin’ for a cookie. :| But let’s not focus on what they aren’t. These cookies are:
So let’s go places:
Recipe adapted from Pies and Plots
Yields: ~14 cookies
1 cup/8 oz. jar almond butter (I actually used slightly less since I had already eaten some uhhh)
2/3 cup sweetener (I used ZSweet)
1 packet stevia (optional)
1 egg white
1 tsp baking soda
1 tsp pure vanilla extract
1 tsp cinnamon
Walden Farms chocolate dip for topping (very optional. and don’t try and be clever and stir some into the batter like I did IT DOESN’T BAKE WELL)
Preheat oven to 350 degrees F. Line a baking sheet with parchment or nonstick spray.
Stir together all ingredients until fully combined.
Using a tablespoon, scoop batter onto prepared baking sheet. These are pretty soft due to the almond butter, so they begin to spread right away. The sooner into the oven the better!
Bake for about 15-18 minutes until cookies have spread and set on the tops. Cookies will still be very soft and molten in the centers, but they harden as they cool, so do not overbake. Like I did.
Hilarious. Also make sure you use a big enough cookie sheet. LEARN FROM MEEEEEE
I kept these in an airtight container at room temperature for about a week, and they stayed fancy fresh. I don’t see why you couldn’t freeze them as well.