I found an interesting-sounding recipe via chiativity.org for a Raw “Tapioca” (Chia Seed) Pudding from Elana’s Pantry and decided to try it out for an entry to the Chia Seed Weekly Food Challenge.
Here are some photos from my cooking – I prepared this before lunch on Saturday:
I was a little surprised at how well the cashews blended up. I was expecting pieces of cashew, but the liquid was all liquid!
I didn’t have a mason jar, so I used a tupperware-style container.
All Shook Up
The next day:
The end result was really interesting. The chia seeds had plumped up and were soft, but slightly more crunchy than tapioca pearls in regular tapioca pudding. The flavor was far from overly sweet – I may add more agave next time. Still, it made for a nice, simple snack.
I saw over at Elana’s Pantry that she used the concoction in smoothies, so I’ll probably be tossing some of this into my morning oatmeal and smoothies and whatever else I think needs some extra chia in it. 🙂