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Home | Rawcology News & Plant-Powered Recipes | Gingerbread Christmas Chia Pudding

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.

Ingredients
  • 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
Method
  1. Pour milk into a large glass measuring cup.
  2. Add chia seeds, vanilla, beet crystals, salt and maple syrup. Whisk vigorously to combine.
  3. Place in the fridge overnight.  
  4. When you are ready to serve, roughly chop ginger bread and oat clusters together and layer into the bottom of a serving jar.  
  5. Scoop chia pudding on top layering with your inclusions of choice.  
  6. Top with more gingerbread and oat clusters and enjoy immediately!
 
Gingerbread Cookies
Ingredients
  • 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 
 Method
  1. Preheat the oven to 350.
  2. Whisk dry ingredients together and set aside.
  3. 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.
  4. Separate dough into 2 discs, wrap with plastic wrap and place in the fridge for 30 minutes.
  5. Roll dough onto parchment paper. Use a cookie cutter to make shapes. Bake for 12 minutes. 
  6. Keep rolling out and cutting out until all the dough is used! Stores perfectly in the freezer.