Gingerbread Christmas Chia Pudding
A Christmas chia pudding is the perfect way to kick off the holidays. This make-ahead overnight chia seed pudding is made with non-dairy milk, prebiotic-rich chia seeds, and warming spiced gingerbread.
Chia seeds are an excellent source of prebiotics. Prebiotics are a type of dietary fiber that feeds the good bacteria found in your gut, thus promoting a happy and healthy digestive system. BONUS! They also contain omega-3 fatty acids.
- 2 cups non-dairy milk
- 1/2 cup chia seeds
- 1 tsp vanilla
- 1 tsp beet crystals
- 1 tsp maple syrup
- Pinch salt
- Crushed Gingerbread cookies
- 1/2 cup Rawcology Apple Oat Clusters roughly chopped
- Inclusions: figs, cranberries, pomegranate
- Pour milk into a large glass measuring cup.
- Add chia seeds, vanilla, beet crystals, salt and maple syrup. Whisk vigorously to combine.
- Place in the fridge overnight.
- When you are ready to serve, roughly chop ginger bread and oat clusters together and layer into the bottom of a serving jar.
- Scoop chia pudding on top layering with your inclusions of choice.
- Top with more gingerbread and oat clusters and enjoy immediately!
- 1 3/4 cup oat flour
- 1/4 cup tapioca starch
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/4 cup coconut oil melted
- 1/4 cup molasses
- 1/2 cup coconut sugar
- 2 tbsp unsweetened applesauce
- Preheat the oven to 350.
- Whisk dry ingredients together and set aside.
- In a separate bowl whisk together coconut oil, molasses, coconut sugar and applesauce. Add wet to dry. Fold in ingredients with a spatula and then switch to hands kneading dough until smooth and all the flour is very well incorporated.
- Separate dough into 2 discs, wrap with plastic wrap and place in the fridge for 30 minutes.
- Roll dough onto parchment paper. Use a cookie cutter to make shapes. Bake for 12 minutes.
- Keep rolling out and cutting out until all the dough is used! Stores perfectly in the freezer.