Chia, Hemp and Flaxseed Pudding
By Esther Boateng
How do you like your chia pudding? Wonderfully crunchy, sweet, and full of flavor? Me too. Combine Three-Beet powder with yogurt and crunchy almond butter and mix it into your blend of sprouted chia, hemp, and flaxseed for a wonderful morning boost. Feel free to add crushed pumpkin or sunflower seeds, warm berries, and garnish with a handful of crushed crispy almonds.
Chia, Hemp and Flaxseed Pudding
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Ingredients
3 Tbsp. chia seeds, soaked and sprouted
- 1/4 cup hemp seeds, soaked and sprouted
- 3 Tbsp. flaxseed, soaked and sprouted
- 1 cup filtered water
- 3-4 Tbsp. thick creamy plain yogurt or kefir
-
2 tsp. Dr. Cowan’s Garden Organic Three-Beet Powder
-
2 tsp. Dr. Cowan’s Garden Organic Carrot Powder
-
1 Tbsp. Dr. Cowan’s Garden Organic Almond Butter
- handful crushed pumpkin or sunflower seeds, sprouted (optional)
- 1/4+ cup blueberries or mixed berries
-
handful Dr. Cowan’s Garden Crispy Sprouted Organic Almonds, crushed
Directions
Add chia seeds, hemp seeds and flaxseeds to a cup or small bowl.
- Pour filtered water over the mixture and gently mix.
For best results let the seed mixture sit overnight in the fridge.
- To a small bowl add yogurt, almond butter, 2-3 tablespoons of the sprouted seed mixture, three-beet powder, carrot powder, crushed pumpkin seeds or sunflower seeds if you’re using them, and gently mix.
- Add berries, garnish with crushed almonds, and serve immediately.
Recipe Note
- I like to gently heat the berries until they start to release their juice, which I then drizzle over the yogurt blend.
- Use as much or as little of the sprouted seed mixture as you want. Refrigerate the remainder until it runs out.
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