Chia Pudding with Tigernut Milk

Inspired by horchata de chufa, this nutritious, naturally sweet pudding is great for breakfast or dessert. Chia seeds are lauded by many for their high fiber and omega-3 content, and tigernuts are a tasty treasure packed with vitamin E and resistant starch.


Soak in water for at least 8 hours:

  • 1/2 cup tigernuts

Drain tigernuts and place in a blender with:

  • 1 1/2 cups water

Blend until tigernuts are pulverized, then strain through a fine-mesh sieve. Press with the back of a spoon to extract as much milk as you can. Pour 1 cup of this milk into a jar with:

  • 3 tablespoons chia seeds

Stir well, then wait 20 minutes and stir again. If desired, cover and let sit for 8 hours or more to neutralize phytic acid. Optional: before serving, add a spoonful of macadamia nut oil or a sprinkling of cinnamon. Top with fresh fruit. Serves 1–2.

Conversions: 1/2 cup tigernuts = 85 grams. 1 1/2 cups water = 350 ml. 1 cup tigernut milk = 240 ml. 3 tablespoons chia seeds = 40 grams.

Voir cette recette en français.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.