Low FODMAP Ginger-Cardamom Blueberry Chia Pudding
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
- 3 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- ½ cup chia seedsIngredient note
A serving of up to about 2 3/4 tablespoons of chia seeds is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.
For the blueberry compote
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp maple syrup
- 1 tsp fresh lemon juice
- ¼ tsp fresh ginger, finely grated
For serving
- 1 tbsp raw pumpkin seeds (optional)
Instructions
- 1
In a medium bowl, whisk together the coconut milk, almond milk, 3 tbsp maple syrup, 1 tsp grated ginger, cardamom, cinnamon, and salt until smooth and fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, then let the mixture sit for 5 minutes and whisk again — this second stir breaks up any clumps before the seeds fully gel.
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