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Spiced Carrot Chia Pudding

Serving Size

4

Ingredients

  • 2 Carrots (medium, grated)
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 2 tsp Stevia Powder (to taste)
  • 4 cups unsweetened almond milk
  • 1 cup chia seeds
  • 1/2 walnuts, chopped
  • 1/4 cup unsweetened coconut flakes

Directions

  • In a medium-sized mixing bowl, combine the shredded carrot, cinnamon, ground cloves, ground ginger, and stevia.
  • Add the almond milk and whisk well. Gradually stir in the chia seeds, ensuring they are evenly distributed.
  • Let the mixture sit for 5 minutes, then stir again to prevent clumping.
  • Cover the bowl and refrigerate for at least 3 hours or overnight to allow the pudding to thicken.
  • When ready to serve, divide the pudding into bowls or mason jars. Top with chopped walnuts and shredded coconut for garnish.
  • Enjoy chilled!

Notes

Variations: Add 1/4 tsp nutmeg for an extra spice boost or a splash of vanilla extract for sweetness. Gestational Diabetes Carb Count: ~ 17 g of total carbs Protein content: ~ 7 g Leftovers: Keeps well in the fridge for 3 to 4 days. Extra Creamy: Replace half of the almond milk with full-fat canned coconut milk No Stevia: Use 2 tbsp of maple syrup (carb count is 24 g)

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