Raw Cranberry Chia Pudding Recipe. Vegan and Gluten-Free
Did someone just say Chia Pudding?
This reverse chic cook recoils at all manners of food trends and fads, and the way food manufacturers have abused the chia fad and many other fads makes me want to run for the hills. If only the food industry introduced the public to good nourishing foods in a sensible way! Maybe more people would be tempted to try them, not in the least because they are all the rage, but because they are good, and good for you, now and forever.
Now that we’ve had this little talk, let me tell you, chia pudding is delightful.
Chia pudding wears many hats, don’t hesitate to enjoy it for dessert or for breakfast or for anytime! Because it is mighty good for you, with the amazing cranberries, great natural sweeteners and great healthy fats.
It doesn’t hurt that it is vegan and gluten-free to boot. I recently developed a Chia Almond Pudding and All Variations, and just this past Shabbos I took it some more exciting places: Raw Cranberry Chia Pudding. I was trying – with great success, I might add smugly but with good reason – to accommodate a couple Vegan Shabbos guests, and a couple more guests who couldn’t have nuts. I have frozen cranberries on hand almost at all times, as well as all the good healthy ingredients that enable you to whip something good at the drop of a hat, like chia, maple syrup, tehina and so on.
Much of what I want to say about this Chia Pudding and all its variations is included in the link above, but here it is again Chia Almond Pudding and All Variations. So I will just list the basic recipe for this raw Chia Pudding, and refer you to the link for all variations. The one – optional and exciting – doodad I am including in this latest chia pudding is my Homemade Quick Halva , which I crumbled on top of each Chia Pudding serving for a nice crunch and an ethnic touch. Since both the Chia Pudding and the Homemade Quick Halva are a real snap to make, I trust you won’t feel too put upon to make both!
Please do not forgo the Creme de Cassis here, the wonderful black currant liqueur with such a distinctive taste. Inexpensive and easy to find in all liquor stores, with several Kosher brands. As you will notice, the ingredient list is very short here, but each ingredient is a huge player.
For a dozen servings
- 1 package fresh or frozen cranberries (about 2 cups)
- 3 tablespoons Creme de Cassis (Liquor Stores)
- 1 cup pure maple syrup
- 2/3 cup chia seeds
- 2 teaspoons ground cardamom
- 2 1/2 cups dairy-free milk, any milk you like
- 1 can full-fat coconut milk
Coarsely grind the cranberries in a food processor. Transfer them to a bowl, with the Creme de Cassis and the maple syrup. Let them soak 30 minutes, more is OK too.
Mix the chia seeds with the cardamom, milk and coconut milk, making sure you separate the seeds so they don't clump (use a fork). Let the mixture soak 30 minutes, more is OK too. All the liquids will be absorbed.
Now mix both your mixtures thoroughly. Pour the mixture into a dozen serving bowls or little mason jars. Serve alone or with my crumbled Quick Halva on top of each serving.
Chia Pudding Variations:
Follow the instructions for Chia Almond Pudding and All Variations.
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