As chia seeds soak in almond milk, they create a tapioca-like pudding. Serve with diced mango, almonds, citrus sections and extra agave nectar. The pudding can be refrigerated for up to 3 days. Recipe by Grace Parisi; published in Food & Wine: March 2012.
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- 2 1/2 cup(s) almond milk
- 3 tablespoon(s) agave nectar
- 1/2 cup(s) chia seeds (3 ounces)
- 1/2 teaspoon(s) finely grated lemon zest
- In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest, then close the jar and shake well. Refrigerate until the mixture is very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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