20 Jan Chia Seed Banana Pudding
One thing that I LOVE is banana pudding. I LOVE when you go into classic BBQ places + they have banana pudding – so damn good. The only thing is that normal banana pudding is full of crud. I’m sorry to be the bearer of bad news. But seriously, the worst. You’ll be excited to try our chia seed banana pudding!
I want to be able to enjoy all these delicious treats without putting junk into my body because if you put in junk, you’re going to feel like junk.
This recipe is crazy easy to make, especially the pudding. If you want to skip on the wafers and even skip on the coconut whipped topping, go ahead! (But those really do make it even more delicious!)
So, why exactly are they all the rage? First, chia seeds are a pretty balanced seeds with their macronutrients. They have the perfect amounts of fats, carbohydrates, AND protein. And did I mention that they are loaded with fiber that can help feed those good gut bacteria I’m always talking about for a healthy gut! They have both omega-6 and omega-3, but 3x the amount of omega-3! Which means, chia seeds can reduce some inflammation. These little chia seeds are packed with nutrients such as…..
How can they keep you young? Chia seeds have strong antioxidants, which reduces the amount of free radicals in our body. Free radicals are a huge part in speeding up the aging of your body on the outside (your skin & wrinkles) AND the inside.
Read more about the benefits of chia seeds here!
Chia Seed Banana Pudding
- 1 1/2 Cup Coconut Milk
- 2 Bananas Ripe*
- 1 Tsp Vanilla Extract
- 1/3 Cup Chia Seeds
- 3 Tbsp Grass-Fed Butter Room Temp, Softened
- 1 Cup Almond Flour
- 1 Tsp Baking Soda
- 2 Tbsp Tapioca Flour
- 2 Tbsp Coconut Flour
- 1/2 Cup Honey
- 1 Tsp Vanilla Extract
- 1 Egg
- For the pudding, put the coconut milk, bananas, and vanilla extract in a blender. Blend until smooth.
- Pour the banana mixture into a bowl and mix in with a spoon the chia seeds. Refrigerate overnight.
- Mix the almond flour, tapioca flour, coconut flour, butter, baking soda in a bowl.
- Add the egg, honey, and vanilla extract. Mix well until everything is well incorporated.
- Put the batter in the fridge for a couple of hours to firm up.
- Preheat oven to 350 degrees F. Take a cookie scooper and scoop up the batter to make a cookie. Place on baking sheet lined with parchment paper. Cook for 10-12 minutes.
- Let cool. I ended up crumbling them up for the pudding.
- The next day, put a layer of the chia seed banana pudding. Next layer put some coconut milk whipped topping (I buy in frozen section of Whole Foods), and top with crumbled wafer cookies!