DifficultyBeginner

Gingerbread to me is the taste of winter, the spices are like a warm comforting blanket by a crackling fire.This pudding comes together in no time in the evening and is ready to be enjoyed the next morning for breakfast. If you are able to find gingerbread spice blend ( Lebkuchengewürz/ épices à pain d'épices) in your area, substitute 1 tbsp of that for the spice mix called for in the recipe below.

Yields3 Servings
Prep Time8 minsTotal Time8 mins

 ½ cup chia seeds
 4 tbsp date syrup or maple syrup or raw honey or liquid keto sweetener
 1 cup unsweetened non dairy milk*
 ½ cup full fat canned coconut milk
 1 tsp vanilla extract
 1 tsp unsulfured molasses
 ¼ tsp sea salt
 1 ½ tsp ground ginger
 ¾ tsp ground cinnamon
 ½ tsp ground allspice
 ¼ tsp ground nutmeg
  tsp ground cloves

1

Stir the coconut oil well to mix the coconut cream with the coconut water before measuring. Measure all of the rest of the ingredients into a medium bowl and whisk well to create a smooth mixture. Cover and let set overnight or up to 8 hours.Enjoy with the toppings of your choice.

*if using almond milk reduce to a total of 1/2-3/4 cup

Ingredients

 ½ cup chia seeds
 4 tbsp date syrup or maple syrup or raw honey or liquid keto sweetener
 1 cup unsweetened non dairy milk*
 ½ cup full fat canned coconut milk
 1 tsp vanilla extract
 1 tsp unsulfured molasses
 ¼ tsp sea salt
 1 ½ tsp ground ginger
 ¾ tsp ground cinnamon
 ½ tsp ground allspice
 ¼ tsp ground nutmeg
  tsp ground cloves

Directions

1

Stir the coconut oil well to mix the coconut cream with the coconut water before measuring. Measure all of the rest of the ingredients into a medium bowl and whisk well to create a smooth mixture. Cover and let set overnight or up to 8 hours.Enjoy with the toppings of your choice.

*if using almond milk reduce to a total of 1/2-3/4 cup

Gingerbread Chia Pudding (Paleo, Vegan)