Basil Seed Pudding
I have recently rediscovered my love for basil seeds. Not for planting….for eating! Basil seed pudding is almost identical in flavor and texture to chia seeds but has more nutrition and, in my experience, is a little easier on your tummy to digest. Per Tablespoon, basil seeds have: twice the fiber of chia seeds (8 g. vs. 4 g.), 1 more gram of protein (3 g. vs 2 g.), plus more iron+calcium+potassium.
I have been trying to keep things around that are quick, easy to assemble+ prepped ahead of time for me to grab and go as I’m pretty busy these days. This fits that ticket in every way! Usually on Sunday I’ll grab a couple mason jars, fill each one with 1 Tbsp. of basil seeds, top with 1/2 c. light canned coconut milk, add a splash of vanilla extract and sometimes a squeeze of honey. Pop those jars in the fridge and then for the next couple days I have these gorgeous jars ready to go! I’ll enjoy them like that for a snack but if I need more substance here are the ways I like to jazz them up:
- add fresh blueberries and almond butter
- stir in collagen powder or protein powder
- top with a dollop of greek yogurt, sprinkle of cinnamon and fresh fruit
Anyway you top these they are fun to eat, they will keep you nourished and full and add an amazing source of fiber to your day!
xo, Kendra
Basil Seed Pudding
Free From Top-9, Low Fodmap, Vegan
Makes 2 jars
Prep Time: 5 minutes
- 2 Tbsp. Basil Seeds
- 1 c. milk of choice (I prefer light canned coconut milk or homemade almond milk)
- splash vanilla extract
- Optional: 1 Tbsp. honey or maple syrup
Directions
- Divide the basil seeds into 2 jars, 1 Tbsp. per jar.
- Add 1/2 c. milk of choice and a splash of vanilla (plus honey or maple syrup if using) and whisk. Let it sit for 15 minutes on the counter, stir again with the whisk and then cover and refrigerate overnight.
- Enjoy with your favorite toppings! (Will last about a week in the fridge)
