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Fall Recipe: Apple-Cinnamon Chia Pudding

Chia Seeds are particularly high in tryptophan, the amino acid precursor of our happy hormone, serotonin and melatonin, our sleep and anti-cancer hormone. Sprouted chia seeds and even more digestible than the regular seeds and are high in B Complex. I love having this as a breakfast, snack or dessert!


What you’ll need:

¾ cup homemade nut milk (see below), unsweetened almond or soy milk

1 tsp vanilla extract

¼ cup white chia seeds

2 tsp maple syrup

Garnish with a sprinkle of cinnamon and chopped apple

To make the pudding:

In a small mason jar, combine chia seeds, nut milk vanilla extract and maple syrup.
Mix well, place in fridge and leave to soak for 4hrs or overnight.
Before serving add a little more milk and stir well.
Serve with fresh fruit and a sprinkle of cinnamon

Check out My Wholesome Home! for more recipes!