Fantasize about this: boosting the nutritional content of your favorite dessert without altering or losing any of the terrific taste that tickles your taste buds. You’re craving delicious, mouth-watering flavor without the unavoidable, misguided guilt that later convinces you skipping meals is the way to make amends. Make your sweet dreams a reality with this Carrot Cake-Chia Seed Cereal. This vegan, gluten-free dish is teeming with the spicy flavor of carrot cake and packed with healthy, chia seed goodness. Go ahead, dig in. You deserve it!
Carrot Cake-Chia Seed Cereal
Serves 4-6
Ingredients
¼ cup chia seeds
½ cup cashews, soaked for 4 hours, rinsed and drained
1 tsp. ground ginger or 1 Tbsp. fresh ginger
¼ tsp. cinnamon
1/8 tsp. sea salt
½ cup grated carrot, uncooked (about 1 small carrot)
2 cups water
3 Tbsp. agave or maple syrup
2 tsp. vanilla extract
Directions
- In a high-speed blender, add all ingredients except for chia seeds. Blend until smooth, about 60 seconds.
- In a large bowl, stir together the carrot mixture and the chia seeds. Let sit for 30 minutes, stirring occasionally.
- Once liquid is absorbed, transfer pudding into a covered glass container. Chill for at least 3 hours.
- Pudding will keep in the fridge for at least one week.