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Autumn Recipe: Apple-Cinnamon Chia Pudding + Homemade Almond Milk

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!

Apple-Cinnamon Chia Pudding

Apple-Cinnamon Chia Pudding

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

-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.

Homemade Almond Milk

Homemade Almond Milk

1 cup raw almonds, soaked in water for 4 hours

4 cups of water

4-6 pitted soft dates or 1 tsp vanilla extract or scrapping of vanilla pod

-Drain and rinse the almonds. Transfer to a blender.
-Add water and dates
-Process until the almonds are finely ground.
-Strain into a bowl through a nut milk bag. Press and squeeze the solids to extract as much liquid as possible.
-Pour into a glass jar and chill before serving.
-The almond milk will stay fresh for 7 days if stored in a sealed jar in the refrigerator.
-Add it to smoothies, granola, muesli, coffee, tea or simply have it on it’s own!
-Makes approx. 1L
Tip: I keep the almond pulp and use it as a facial scrub and in various recipes

Learn more about Holistic Nutrition and how Melissa Macchione RHN can help!

Check out My Wholesome Home for more recipes!