Easy Chia Tapioca

[ljguitar]

Originally Posted by Minnas

Oh, o.k. Now I see and I agree with Crazy. Mine will do that if I don't stir enough during the first few minutes. I keep the container out and stir every few minutes for probably 10 minutes. If I don't do this I seem to get a layer of chia at the bottom and liquid at the top just as described. I can usually break that up and they will go on to absorb but it's all lumpy and I can't de-lump it once it goes that far. Just stir more in the very beginning and they should be fine.

Hi minnas…
I’m interested to see if they were just 'old' or if they needed more mixing as well.

I’m a shake-shake-shake sort of guy. I put 1/3 cup into every 2 cups of liquid to build a 1:6 ratio which produces a pretty thick gel. I shake them going in, and then leave the jar on the counter and shake it every couple minutes for the first 10 or so and then every 10-15 till it's evenly dispersed throughout the mix.

Then into the fridge they go around here...I mix them up in mason jars and like the fact I can observe the dispersion.

[sligh]

I just had this for breakfast and loved it! A great change of pace from my standard flaxmeal pancake, which I also love.

[lindaokc]

Ok, I've been looking at the ones I put in water and they were looking funny this morning, kinda like Quinoa, so I checked the sack and sure enough....I had used Quinoa for the pudding. Now to make it the RIGHT way!!

[Minnas]

Originally Posted by lindaokc

Ok, I've been looking at the ones I put in water and they were looking funny this morning, kinda like Quinoa, so I checked the sack and sure enough....I had used Quinoa for the pudding. Now to make it the RIGHT way!!

That is so funny Linda!! Glad the mystery is now solved.

[Charski]

Originally Posted by lindaokc

Ok, I've been looking at the ones I put in water and they were looking funny this morning, kinda like Quinoa, so I checked the sack and sure enough....I had used Quinoa for the pudding. Now to make it the RIGHT way!!

Oh LINDA!! That sounds just like something *I* would do!

Can't wait to hear your results when it works with the chia - I haven't bought any yet but need to go to Whole Foods soon so probably will get a little from their bulk bins and try this recipe.

[lindaokc]

I made it and didn't even put it in the fridge, just kept stirring every few minutes and within 10 min. it was almost finished. Amazing results using chia seeds. If it wasn't for the Quinoa "blooming" I probably never would have figured it out. What a hoot. Hubby loved it and I put it in the fridge to finish gelling. I was wrong about the age of the seeds too. I had written 12-2009 on the pkg, so they haven't been sitting there that long. I'm claiming Alzheimers for all the mistakes!!

[ljguitar]

Originally Posted by lindaokc

...I'm claiming Alzheimers for all the mistakes!!

Hi linda…
Glad it's solved!

Blame the sugar - we all do...

[SugarPop]

Originally Posted by lindaokc

Ok, I've been looking at the ones I put in water and they were looking funny this morning, kinda like Quinoa, so I checked the sack and sure enough....I had used Quinoa for the pudding. Now to make it the RIGHT way!!

hahahahaha
B

[Joycelyn]

OMG Dottie. This is another genius recipe.

Thank you. I absolutely adore chia seeds and also bake with them alot. I can't believe I didn't think of this one. Thank you!

[mamagiff]

Originally Posted by lindaokc

Ok, I've been looking at the ones I put in water and they were looking funny this morning, kinda like Quinoa, so I checked the sack and sure enough....I had used Quinoa for the pudding. Now to make it the RIGHT way!!

I'm glad I'm not the only one that does stuff like this....

[Charski]

OK, so I bought the chia seeds at Whole Foods today and I just shook this up according to Dottie's recipe - it's in the fridge with the timer set for 10 minutes.

Will let you know how it turns out!

[CarolynF]

My UPS man should get here in a couple of hours with my netrition order..Waiting..impatiently...

[Charski]

You know, this stuff is not bad, not bad at ALL! It was too thick as written so I added a bit more heavy cream and almond milk to it, a little more cinnamon and sweetener to compensate for the additional liquid, and stirred it up and let it sit in the fridge another hour.

Right tasty, I'd say! I don't mind the dark seeds in it at all. BUT I will probably by some white ones next time. I see that our favorite online auction site has a lot of it posted too!

[CarolynF]

Yummy..I made mine with the heavy cream and water combo..left out the cinnamon and it is a mighty tasty snack full of fiber. I like things that fill me up in the afternoon, so I'm not eating while I am cooking dinner..not good.

[Charski]

I had it for breakfast, Carolyn. I made it with 1/4 cup heavy cream and 1/2 cup unsweetened vanilla Almond Breeze, then added more as stated above.

I like the cinnamon-y taste to it, it's only missing RAISINS but that's too bad!

[Minnas]

I've made this a few times now and have ended up cutting the chia down to 2.5 TBSP. I like the texture a bit better with a few less seeds in it.

[ouizoid]

raisins. sigh. I miss raisins. That might be the one thing I miss.

[CarolynF]

Originally Posted by Charski

I had it for breakfast, Carolyn. I made it with 1/4 cup heavy cream and 1/2 cup unsweetened vanilla Almond Breeze, then added more as stated above.

I like the cinnamon-y taste to it, it's only missing RAISINS but that's too bad!

This is my breakie tomorrow.. The last two servings..after all, it's a meal.
I do have some of that Almond Breeze..will try it next time.

You know..a tiny bit of nutmeg might be good on top, too.

[ljguitar]

Originally Posted by Charski

...It was too thick as written so I added a bit more heavy cream and almond milk to it, a little more cinnamon and sweetener to compensate for the additional liquid, and stirred it up and let it sit in the fridge another hour.

Hi Char…
The nice thing is it's pretty easy to adjust the thickness...even after the fact...especially after the fact.

My basic stock-gel is 2/3 cup seeds to a quart of water, which gives me a nice thick gel which I keep in the fridge and use in smoothies, and Agua Fresca etc.

I mix it about 1/3 gel to 2/3 Crystal Lite & tell kids it's frog's eggs. A friend's 5 yr old daughter took me aside and informed me that I should tell little girls that it's butterfly eggs not frog eggs...I'm considering it. It's kind of Bubble Tea Lite.

The pudding I like at the same ratio as my gel, & as you discovered you liked it thinner and it's possible to thin it after the fact. I make my puddings out of Unsweetened Chocolate Almond Milk, so it's a very low carb dessert option.

I even mix my heavy gel with Carbmaster Yogurt to stretch it and add volume (those little things sometimes seem SO little). I double the volume using Chia without affecting my enjoyment.

Hope this adds to the discussion of these amazing little seeds...I get my bulk from Amazon.

[CarolynF]

Larry: Do you get the white ones from??

[ljguitar]

Originally Posted by CarolynF

Larry: Do you get the white ones from??

Hi Carolyn…
Wherever I get my seeds from - both locally or online - I tend to alternate between an order of white then one of black.

I taste no difference and often yield to whichever is the better deal at the time. When color in the food (for the sake of presentation) is at issue, I like the white. Otherwise the black are great.

[Minnas]

O.k. I just made a version using Mimic cream and it's by far my favorite. Creamy, creamy with NO slimy texture at all. I used about 1 cup mimic cream, no water. Delicious! The only problem is the hideous color the mimic cream makes the pudding. It's this horrible tannish-brown ick color. But it sure tastes good! Unfortunately this will not work for me at 16 carbs a cup (YIKES!) so I have a new batch brewing using 1/4 cup MC and 1/2 cup water.

[Minnas]

Today's version was made with chocolate almond milk, no water. I added some cocoa powder and a tiny bit of espresso powder. The addition of the powders seemed to improve the texture for me. It was very, very good.

[CarolynF]

Originally Posted by Minnas

Today's version was made with chocolate almond milk, no water. I added some cocoa powder and a tiny bit of espresso powder. The addition of the powders seemed to improve the texture for me. It was very, very good.

I was thinking of chocolate, too..So, with the powders, it made it more puddingy, right?

My dh loved the vanilla version with strawberries on top and some whipped cream..Its the tastiest way to get fiber I think.

[Minnas]

Yeah, more puddingy. That was what I thought. I'm going to try the same thing today but with protein powder (Chocolate Jay Robb) but I think it might not give enough chocolate flavor. If not I'll add a bit of cocoa powder to the mix.

I'm also going to make a batch with some coffee instead of water and will try adding cocoa powder to that. I liked the flavor the espresso powder added so I think this might be a nice mocha-y version and a good use of left over coffee.

[SugarPop]

Loving the ideas, people!

Where do you buy espresso powder?
B

[Charski]

B, you should be able to find it right next to the instant coffee in the supermarket. There is an Italian brand, can't think of the name right now, that comes in a small glass jar with a green/white/red label, IIRC.

If you can't find it, just use regular or decaf instant coffee, a little more than the directions call for in the espresso powder. It works fine IMHO.

[Minnas]

Yep, Medaglia D'oro is the brand. I get it at a local "nicer" grocery store or sometimes online.

[Dreamchaser]

I recently bought some chia seeds after fawn suggested them to me.

I bought the white ones. They are the NOW brand. I found them at my local health store.

Saw, this recipe and thought, oh WOW, this is a perfect way to try these for the first time. Especially since I am a huge fan of tapioca pudding!

I was so dissapointed. I really, really, really wanted to like it and I just didn't. I didn't like the texture. It wasn't "tapiocish" enough for me.

I followed Dottie's original recipe execpt that I used cream instead of haf and half.

I am wondering if maybe I should try it again with less chia seeds (like maybe 2 or 2.5 tablespoons instead of 3) and maybe some cocoa powder or protein powder added

[Charski]

Try it again and see - I found it too thick as written, and I used 1/4 cup cream/1/2 cup almond milk. Try cutting back to 2 tablespoons of seeds.

I actually really like it, and I wasn't holding out high hopes!