I’m so happy to be cooking and sharing recipes with you all again! I decided to start things off right with this delicious chia pudding. It has a wonderful taste and has a perfect balance of sweet and tart that is amazing. This pudding would be great any time of the year, but it is wonderful on chilly days.
Start off by mixing the pudding part together. I love a bit of a bite to my gingerbread, so on top of the gingerbread spice, I added ground ginger. It’s a perfect way to customize the slight bite (if desired) according to your preferred taste; just remember to add it slowly so it doesn’t overpower it. Add the chia seeds and let it sit for at least 30 minutes to an hour.
While the pudding is setting, start making the cranberry sauce. I am NOT a cranberry sauce person normally, BUT this is so good! The sweet/tart combination of it is so tantalizing. I added Cabernet Wine Flour to the sauce and it rounded out the flavor profile. If you’ve never tried Wine Flour, I highly recommend trying it. The site I linked next has great customer service! The link to her wonderful site is HERE. If you don’t have Wine Flour, don’t let that stop you from making it, it still tastes amazing!
I hope you enjoy this dish as much as I have and have a great week!
Cranberry Gingerbread Chia Pudding
A delicious & delectable dessert
- 1 3/4 Cups Plant-Based Milk
- 1 Tblsp Molasses
- 1 tsp Gingerbread Spice
- 1 tsp Vanilla
- 1/2 tsp Ground Ginger
- 1 Cup White Chia Seeds
- 1 Cup Frozen Cranberries
- 1/3 Cup Water
- 4 Tblsp Coconut Sugar
- 1 tsp Vanilla
- 1 tsp SVS Cabernet Wine Flour, optional
Whisk together everything except the chia seeds. Make sure that it is completely combined before adding the chia seeds.
Add chia seeds and let it sit for 30 minutes to an hour.
Add all the ingredients to a saucepan and bring to boil over medium heat stirring constantly.
Reduce to low heat and simmer for 10 minutes or until the skins split.
Assemble the pudding topping, it with the cranberry sauce and enjoy!