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Almond Mylk Chia Pudding
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Almond Mylk Chia Pudding
Almond Mylk Chia Pudding
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By Michele K La Chante

This dish makes an excellent energy sustaining breakfast for children and adults alike and is nutritionally dense while balancing blood sugar and allowing a slow release of energy for hours.



2 cups of almond mylk (see recipe below)

6 fresh medjool dates with stones removed (Optional:these can be soaking in the almond mylk for a few hours or overnight in order to soften them)

1 teaspoon vanilla powder

6 – 8 drops of Stevia (or other sweetener of your choice)

OPTIONAL - 2 heaped teaspoons of organic raw cacao powder (Adjust sweetener accordingly)

Blend all of the above ingredients together in a blender until completely smooth.


Chia Seeds. Into a container that has a lid add 1/3 of a cup of organic, raw chia seeds and then over the top of the seeds pour the vanilla mylk mixture from above.  Stir well as you pour and then allow to sit with the lid on for minimum of 2 hours or overnight in the fridge in order to thicken up.

Serve up for breakfast over chopped up fruit and a dash of yoghurt.

Delicious with fresh blueberries.


HOW TO MAKE ALMOND MYLK(Methodology also applies to other nuts and seeds)

Equipment needed - High powered blender, nut mylk bag to strain mylk through and bowl into which you will catch the nut mylk as it strains.

  • Use raw organic almonds
  • Soak the almonds in filtered water otherwise they will soak up the fluoride and chlorine that have been added to town supply water
  • The almonds will need to soak in plenty of water for minimum of 18 hours in order to remove the enzyme inhibitor and phytic acid from the almond skin
  • The almonds will nearly double in size so allow for that in the soak container since they will expand.
  • Try to rinse at least once during the soaking.
  • Once soaking period is finished you can then rinse the almonds thoroughly.
  • The ratio for making almond mylk is 1 cup of soaked almonds to 2 cups of filtered water.  Less water will make a creamier almond mylk and vice versa.
  • So add your cup of almonds to the blender along with the measure of water you have chosen and blend thoroughly  until the mixture is smooth and liquid.
  • Pour this blended mixture into the nut mylk bag while holding it over the bowl.
  • Start squeezing or milking the bag of blended almond mylk so that the refined mylk comes out through the nut mylk bag.  Squeeze until the almond pulp becomes as dry as you can get it.
  • You now have almond mylk in your bowl and the pulp in the bag.
  • To serve up as an almond mylk drink just blend in a little sweetener like a couple of fresh medjool dates (with stones removed) or some  B Grade, organic Maple Syrup and maybe some vanilla powder...delicious!



This can be used just as it is in recipes for raw food desserts, crackers, nut pates (see picture to right) and cookies etc

  1. or it can be spread onto dehydrator trays and dried overnight (10 hours aprox.) at 40 degrees celsius.
  2. Once dried you then empty it into either your blender or food processor and process for a few minutes or until you have arrived at a fine powder which is now your almond flour/meal for using in your dessert  or cracker and bread recipes.

If you do decide to dehydrate the almond pulp  do not be surprised to see that it turns a light brown colour on the surface of  the dehydrated almonds.  This is quite normal and does not affect quality of the almond flour.  The longer it dehydrates the darker it will go so keep an eye on it as it generally only needs around 10 hours to dehydrate.

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This dish makes an excellent energy sustaining breakfast for 
children and adults alike and is nutritionally dense while balancing 
blood sugar and allowing a slow release of energy for hours.
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