Chia Pudding:
In a 32 oz. Mason Jar add:
1 C. Plain Yogurt
3/4 C. Chia seeds
Fill the rest with unsweetened Almond Milk (about 3 C.)
3 Tbsp. Pure Maple Syrup
1 Tbsp. Vanilla extract.
Stir well.
Top with a lid.
Let sit for 10 minutes.
Shake well.
Store in fridge overnight.
Serve with bananas, pecans, and chai spice.
Recipe by: Me
Becky
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