• Lily Lin

the perfect chia pudding 黃金比例奇亞籽布丁

Updated: Sep 11, 2019



my first recipe post, it has to be one of my all time favourite food — chia pudding. I’ve eaten many different versions of chia pudding and this recipe is the perfect one for me. I use a blend of home made almond & cashew mylk. I would also recommend hazelnut mylk.

我的第一篇食譜分享當然要是我最喜歡的食物之一奇亞籽布丁。吃過各種不同口味、濃稠度的奇亞籽布丁,這個食譜是我最喜歡的比例。堅果奶是一半杏仁一半腰果,榛果也是個美味的選擇。




// the perfect chia pudding // 2 servings


| ingredients | 2 cups homemade nut mylk 1/4 cup chia seeds *read notes in step 3 2 Tbsp coconut nectar, or sweetener of your choice


| steps | 1. in a bowl whisk together all ingredients.

2. wait for the chia seeds to soak up, takes about 20-30 mins.

3. set in the fridge overnight. *if serving right away add 2 Tbsps more of chia seeds to the recipe. 4. top off with seasonal fruit, nuts, shredded coconut, rawnola, more coconut nectar or smoothie.


// 黃金比例奇亞籽布丁 // 兩人份


| 食材 | 2 杯 自製堅果奶 1/4 杯 奇亞籽 *請看步驟三註解 2 湯匙 椰子花蜜、或喜愛的糖份來源


| 步驟 | 1. 將所有食材在一個大碗中用打蛋器攪拌均勻。 2. 等待奇亞籽吸滿堅果奶,大概20-30 分鐘。 3. 冷藏一個晚上。*若是要當天食用請多加 2湯匙 奇亞籽。 4. 擺上時令水果、堅果、椰蓉、穀片、果泥或更多椰子花蜜。


// nut mylk //


| ingredients | 1/2 cup raw tree nut of your choice 2 cups filtered water 1/2 tsp vanilla(optional)


| steps |

1. soak the nuts in filtered water with a pinch of salt overnight in bowl, keep it in the fridge.

2. once it's done soaking, which gets rid of the natural occurring anti-nutrients in raw tree nuts, drain and rinse with filtered water and throw them into the blender along with all the other ingredients.

NOTE: this step is optional, if you want you can pour your mylk through a nut mylk bag if you want it to be extra smooth.


// 堅果奶 //


| 食材 | 1/2杯 生堅果 2 杯 過濾飲用水 1/2 茶匙 純香草精(增加風味,沒有也沒關係)


| 步驟 | 1. 將堅果浸泡在加了一點點鹽的飲用水中,放入冰箱一個晚上。這是為了將堅果本身含有的抗營養因子去除。 2. 隔天把水瀝乾、用飲用水清洗後放入blender,加入所有其他食材,打到滑順就完成了! 備註:若是用杏仁或榛果這類較硬的堅果,可以將堅果奶用濾渣袋過濾,但不在意一點點顆粒就不需要這道手續了

add in your favourite superfood powders / 加入喜愛的超級食物

a little tip \ make a 3 day worth batch at a time to save time. 小提議 \ 可以一次製作3天的量,省時又省事。



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