Chai Chia Pudding

This recipe was given by Clare! It is inspired by simplyquinoa.com.

Free from: dairy, egg, soy, fish, shellfish

Ingredients:

• 3 tablespoons black chia seeds

• 2 tablespoons coconut sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon each: nutmeg, ginger, cloves, cardamom

• 3/4 cup almond milk

• 1 tablespoon almond butter

• Chopped pecans and a cinnamon stick to garnish

Directions:

Whisk together the chia seeds, sugar, spices, and milk in a bowl. Allow the mixture to sit for 10 – 15 minutes until it has thickened. Give it a stir before serving then add the chia pudding into a jar (or keep it in the bowl). Top with the almond butter, pecans, and a cinnamon stick if desired.

Clare's Bio:

Clare Kirchner is a high school senior in St. Paul, MN. She loves writing, taking pictures, being active outside, and making people laugh! Clare was diagnosed with anaphylaxis to dairy, eggs, peanuts, and tree nuts as an infant. Clare is so grateful to the food allergy community for being an outlet where she can share her feelings and experiences with others who understand life with food allergies and wants everyone (especially teens) with food allergies to know that their best advocates when it comes to food and life are themselves.