The Rough & Tumble
The Rumbly Tummy: 24 Hour Banana Chia Pudding
We are heading back into the studio, which means that we are working pretty hard to get our bodies in tip top shape. Which means, zero sugar. It's way too hard on our voices. It's a bummer, as this little folk duo loves themselves some gluten free treats. Sure, we could just omit anything sweet at all, but we want to actually have fun making this record, too. So, we dug through our fruit bowl and our cupboards and came up with a tasty treat that may even be good for our guts.
Chia texture isn't for everyone, but even our niece and nephew were big fans of this recipe (and our niece is our Girl Scout cookie supplier, so that's saying something). The preparation is quick, even if you have to wait 24 hours to eat it. But fast is key for us right now, as we are dodging from accordion to guitar to drums trying to come up with arrangements for our new record.
Chia pudding isn't our own invention, of course. You can find all sorts of variations on the internet. But this particular brand is from our heads, and satisfies the sweet tooth without getting too fancy. The coconut milk makes it extra creamy (as opposed to almond or soy or milk alternative of your choice). Enjoy it with your extra fruit, or those strawberries that will be in season any day now. We topped ours with some additional cinnamon and hemp seeds (we fancy). And go crazy with your own variation!*
24 Hour Banana Chia Pudding
1/3 c chia seeds
1 3/4 c full fat coconut milk
3 TBSP almond butter
3 TBSP maple syrup
1 tsp vanilla
1 TBSP cinnamon
1/2 tsp nutmeg
1/2 tsp salt
pinch of turmeric
1. Blend together all ingredients EXCEPT chia seeds.
2. Add chia seeds, mixing well.
3. Refrigerate for 24 hours.
4. Eat it all gone, or add fruit and make a fancy parfait or sprinkle with seeds and cinnamon! You do you.
*Note that not every fruit works to blend in. Bananas are low in acidity, so the chia can congeal. Most fruit isn't so lucky, so be sure to add your more acidic ingredients post-set. Also, oil will keep a chia seed from doing it's job, too.
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