Carrot Chia Pudding with Indian Spices

Name: Carrot Chia Pudding with Indian Spices
Total time: 70 min
Ingredients: 5-6 carrots ( peeled and shredded, I shred mine in the food processor); 1 1/2 cups unsweetened almond milk (store-bought or homemade); 1 cup light canned coconut milk (split); OR 3/4 tsp coconut extract (mixed with 1 cup non-dairy milk); 1/2 cup chia seeds ((light is best for color but any will do)); 1/4 cup maple syrup ((to reduce the sugar add 1/8 tbl maple syrup plus 1/3 tsp. liquid stevia)); 1 tsp vanilla extract (non-alcoholic preferred); 1/3 tsp ground cardamom ((this is a pretty strong spice to use sparingly taste and add more if needed)); 1/4 tsp ground ginger; 1/2 tsp Ceylon cinnamon*; 1/4 tsp ground cloves

www.plantbasedcooking.com

Not guilt here with this creamy carrot chia pudding. It's quick to make and tastes delicious with Indian spices like cinnamon, cardamom, and a little ginger.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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Ingredients

5-6 carrots ( peeled and shredded, I shred mine in the food processor)
1 1/2 cups unsweetened almond milk (store-bought or homemade)
1 cup light canned coconut milk (split)
OR 3/4 tsp coconut extract (mixed with 1 cup non-dairy milk)
1/2 cup chia seeds ((light is best for color but any will do))
1/4 cup maple syrup ((to reduce the sugar add 1/8 tbl maple syrup plus 1/3 tsp. liquid stevia))
1 tsp vanilla extract (non-alcoholic preferred)
1/3 tsp ground cardamom ((this is a pretty strong spice to use sparingly taste and add more if needed))
1/4 tsp ground ginger
1/2 tsp Ceylon cinnamon*
1/4 tsp ground cloves