Yesterday I made a batch of banana carob chia pudding, because it’s always a hit for lunch. This time I added a little flaxseed oil to the pudding, just because flaxseed oil is a yummy way to get some omega-3s. Honestly, I don’t know exactly what omega-3s do, but I have heard that such essential fatty acids are really really good for you. So there you have it: a chocolatey tasting pudding that is healthy enough to play the starring role in a kid lunch. Plus, it’s vegan! And, I just love hard boiled eggs—aren’t they photogenic? Alas, they are not vegan. Fresh nectarines and strawberries from the farmers market finish off today’s lunch.
Banana Carob Chia Pudding with Flaxseed Oil
- 1 cup almond milk
- 1 banana (the riper the better)
- 1 heaping tablespoon carob powder
- 1 tablespoon flaxseed oil
- 1 tablespoon sunflower seed butter
- 1 tablespoon protein powder (optional)
- 2 tablespoons chia seeds
- small drizzle of maple syrup taste
Combine all ingredients, except chia seeds, in a blender. Stir in the chia seeds, cover and refrigerate overnight. DThe chia seeds will plump up overnight and the pudding will be nice and thick in the morning. This recipe makes enough for about two kid portions.