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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Monday, May 11, 2015

Coconut and Pistachio Chia Pudding Recipe

Over the past few years I have seen a big trend when it comes to adding Chia Seeds to various recipes to help improve their nutritional content. I know for myself, I like to add Chia Seeds to some of the bread, muffin, rolls and cookie recipes that I make.

Today's recipe is courtesy of: Spork Foods and makes approximately 4 servings.

Heather Goldberg and Jenny Engel of Spork Foods have created a delicious Coconut & Pistachio Chia Pudding recipe packed with protein that fuel you up before tackling your day. Perfect for enjoying before work or on a lazy Saturday morning, this meal will satisfy all of your cravings and meet your nutritional needs.

Coconut & Pistachio Chia Pudding Recipe

1 can (13.5 oz) organic coconut milk
1Ž4 cup maple syrup*
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/3 cup organic black chia seeds
1/3 cup Setton Farms Pistachio Kernels*
1/3 cup dried cranberries*
2 tablespoons flaked coconut, for topping (Optional)

In a mixing bowl, add coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until uniform. Add chia seeds and whisk again until uniform. Let mixture rest for about 5-10 minutes and then stir once more. Cover and let rest in refrigerator for 1 hour to overnight.

To serve, layer half of the Setton Farms Pistachio Kernels and dried cranberries in the bottom of 4 glasses. Scoop pudding into glasses and top with remaining Setton Farms Pistachios, dried cranberries, and flaked coconut, if using.

*To make the recipe even faster, use 3 tablespoons of maple syrup and substitute pistachios and cranberries with 6 diced Setton Farms Pistachio Chewy Bites.

1 comment:

jopb said...

I like that this recipe is more healthy with chia seeds, pistachio, cranberries and coconut milk in it.