Monday, October 14, 2013

Apple Pie Chia Pudding

As soon as the temps dip below 70 degrees, I'm ready for apple pies, pumpkin picking, harvest festivals and cute leather boots! If you can relate in any way shape or form, I suggest you give this a try: It is one of my favorite ways to enjoy fall flavor any time - like this morning, for breakfast, when I woke up to a chilly 48* outside! I call it "Apple Pie Chia Pudding" and after you try it you'll never reach for apple cinnamon donuts or crappy instant oatmeal again!

Confession: I did not measure a single thing when making this. 

I cored 2 local organic apples and stuffed each with 1/2 Tbsp of butter + 1 tsp of pumpkin pie spice.

I baked these in the oven at 40*F until soft and golden. (for quicker results, you can chop of the apples before baking. I prefer the flavor os baking them with the butter stuffed within)

While the apples cooled, I grabbed two mason jars and filled them with coconut milk and chia seeds. 

Once cooled, I chopped up the apples and added them, along with 2tsp of coconut palm sugar, to each of the jars. 

After giving it a good shake to distribute the ingredients I put the the fridge overnight. The next morning I heated in ramekins in the oven.

Apple. Pie. (in chia pudding form)

Keep it Real & Keep the Recipes in Season


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