Rob Gentile
Chef Gentile shares a method to make homemade almond milk with equipment found at home in this recipe, but you can use a cold-press juicer instead if you have one. Take care when sweetening with stevia: it is 150 times sweeter than sugar.
Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).
Chia Seed Pudding
Ingredients
- 1 cup (250 mL) almonds, raw
- 4 cups (1 L) water, divided
- 1 cup (250 mL) Greek yogurt
- 1/4 cup (60 mL) black chia seeds
- 2 to 5 drops liquid stevia
- 1 cup (250 mL) wild blueberries
- Zest from 1/4 lemon
- 6 to 10 mint leaves, chopped, to taste (reserve some for garnish)
- 1/4 cup (60 mL) almonds, toasted and chopped
Nutrition
Per serving:
- calories192
- protein7g
- fat13g
- saturated fat2g
- trans fat0g
- carbohydrates14g
- sugars5g
- fibre6g
- sodium27g
Directions
01
For almond milk, in small bowl, combine 1 cup (250 mL) almonds with 1 1/2 cups (350 mL) water. Cover and let soak for 6 hours. After 6 hours, remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2 1/2 cups (625 mL) water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.
02
Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.
03
For chia seed pudding, in large bowl, mix together yogurt, 1 cup (250 mL) prepared almond milk, chia seeds, and stevia. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.
04
To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.
