50 Shades of Chia Pudding article


#1

I tried chia pudding in the past and, although it was tolerable, it wasn’t something I’d look forward to each morning. I do like chia seeds, though (I like them in drinks and mix them into coconut yogurt with berries quite often), so I’m going to give the pudding another try. It would be an ideal breakfast or lunch option, especially when traveling.


#2

I add to my grain free gf pancake mix. And the Elizabeth Granola has them as well. I think they give me runs though maybe, but aside from veggies they are the only fiber I eat really.


#3

They are super high in fibre, which can be hard to adjust to. I find the opposite, since going to a low-carb diet, high-carb foods upset my stomach an make me bloated, and my theory is fibre or lack thereof. I’ve been eating those types of foods for a month just out of burnout.

I haven’t yet found a successful pancake recipe that doesn’t use eggs. I haven’t tried chia pancakes, but flax pancakes didn’t work out.


#4

I read Adam Brown’s 50 shades of chia pudding article. I eat chia pudding six or seven days per week. My gastroparesis (GP) delayed stomach emptying system tolerates chia pudding very well. GP often reacts poorly to higher fiber foods, so I’m happy I get along well with the chia pudding.

I am a monotonous eater and really need to try some of his many variations!


#5

Yeah they absorb water a lot as well. Have you tried the egg free egg substitutes? Pancakes are hard without eggs.

https://plenteousveg.com/vegan-egg-substitutes-baking/

https://followyourheart.com/veganegg/


#6

I have been trying several (some I can’t have, like potato starch and mashed banana). Pumpkin puree seems the most promising so far. Flax and chia eggs are good when used to replace and egg or two, but on their own they have flopped.

Getting the recipe to bind has generally not been my problem. More a severe lack of any leavening happening… Well, except the pancakes, there binding has been an issue.

If I could get a bread, poppyseed muffin, chocolate chip cookie, and pancake recipe that worked, that would replace all the low-carb things I used to make with eggs. I’d be so happy!


#7

Have you tried gelatin as an egg replacer?


#8

Nope, I didn’t think of trying that but did see it in the list that @meee linked to. If it’s supposed to help with leavening I’ll give it a try in my bread recipe, which didn’t turn out too badly except for its density.


#9

I don’t know if you have tried this but you need to put baking soda in for it to be fluffy and have a good texture etc. in my pancake recipe I put 2 tablespoons baking soda that is for a about 6 cups almond flour 1 cup Chia 8 to 9 eggs and 2 cups water.


#10

I really want to like chia pudding, but just can’t get into the texture. I find it way too slimy. The flavor is fine, once you doctor it up with whatever, but that texture seems hard to mask in pudding form (though if anyone has suggestions, happy to hear)… I can imagine using them in other contexts though where they aren’t the primary ingredient and/or get cooked or somehow incorporated into a food where the texture is no longer noticeable.


#11

In the bread recipe I’ve been trying to make, I used a combination of pumpkin puree, flax eggs, arrowroot starch, and baking powder. The bread turned out super flat and I could taste something in it, I suspect the arrowroot starch, that did not fit the overall flavour. So next time I’ll probably eliminate that and increase the baking soda.


#12

Same. I’ve made some today to give another try. I added in a small amount of coconut yogurt to see if that helps the texture. I also mixed in all the ingredients to try to mask the chia seeds.

The one successful bread I’ve made without eggs is also based on chia seeds, and it has the same issue of being slimy and gross unless each piece is individually toasted.


#13

I’ve finally found a combination I like:

1/4 cup chia seeds
1/2 cup water
A dropper full of liquid vanilla stevia
A spoonful of coconut yogurt (I use Silk plain)

Mix all those together and add:

Handful of slivered almonds
Handful of shredded coconut (unsweetened)
A sprinkle of coconut flakes (unsweetened)
A handful of frozen raspberries

Then I heat it all up. I find warm chia pudding much more tolerable texture-wise than cold.


#14

Nice! I’ll have to try that. I may use dairy yogurt, since I eat that, but otherwise do something very similar. Never occurred to me to try it warm.


#15

I use almond flour and sometimes add hazelnut. The siete chips have cassava flour, I havent tried that yet.