I’ve been experimenting with ‘alternative’ things lately. My most recent explorations involve grain and dairy free eating. Although I was initially daunted by the very idea, I somehow managed to convince myself that it can’t be all that bad. Not bad at all, in fact.
Breakfast was the hardest to tackle, especially the grain free part, because I really can’t have breakfast without toast you see. Someone inspired me to try chia seed pudding as an alternative, and so after a bit of experimentation I bring you some vanilla chia seed pudding with strawberry and fig. This can be a wholesome breakfast, snack, or even dessert. Made with the creamiest almond milk and infused with a hint of vanilla, this pudding is jam packed with flavor and nutrition. It’s creamy, subtly sweet, and the chia seeds provide a bit of a crunch and a smooth gelatinous texture that brings it all home. The strawberry and fig mixture just takes it to another level, adding some sweetness, aroma, and a pop of color.
So now, dear readers, you can have a wholesome breakfast- dairy, grain, and refined sugar free, packed with antioxidants and much, much more. To top it all off, you don’t have to cook or bake. Minimal prep and ready to eat as soon as you’re outta bed.
- 1 cup almond milk
- 3 tbsp chia seeds
- 1 tbsp honey
- 1 tsp vanilla extract
- ¼ tbsp almond extract
- FOR THE STRAWBERRY & FIG PUREE
- about 10 strawberries
- about 5 figs
- honey to taste (up to 1 tbsp)
- Mix the almond milk, chia seeds, honey, and vanilla and almond extracts in a bowl. Cover and refrigerate overnight.
- The strawberry fig puree can also be prepared a day in advance so that everything is ready at the same time. To make the strawberry fig puree, mix all of the ingredients in a blender or food processor. If you prefer the puree to be a bit chunkier, pulse on a lower speed for a shorter amount of time.
- When ready to serve, assemble in layers or however you prefer.