Eosinophilic Esophagitis Friendly Gluten Free Apple Cinnamon Chia Cups
Total time8 hr 18 min
Prep time10 min
Cook time8 min
4.8(17)
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Learn more →Ingredients
4 servings
For the chia pudding
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - ¼ cup chia seeds
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the apple topping
- 2 medium apples, peeled, cored, and diced into ½-inch pieces
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp pure maple syrup
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp chopped toasted walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and 1/2 tsp ground cinnamon in a medium bowl until smooth and fully combined.
- 2
Add the chia seeds and whisk again to distribute them evenly throughout the liquid. Let the mixture sit for 5 minutes, then whisk once more to break up any clumps that have begun to form.
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