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.

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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.

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