Low FODMAP Chia Seed Pudding with Roasted Apricots

This low FODMAP chia seed pudding with roasted apricots is a delicious and healthy breakfast or snack. The chia seeds are packed with fiber and omega-3 fatty acids, while the apricots provide a natural sweetness and a boost of vitamins and minerals. This recipe is also gluten-free, dairy-free, and vegan.

Chia seeds have been a staple in the diets of Central and South American cultures for centuries. The Aztecs and Mayans prized chia seeds for their nutritional value and used them as a source of energy and endurance. Chia seeds were also used in religious ceremonies and were considered to be a sacred food.

Prep time: 15 | Cook time: 20 | Serves: 2

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• pinch of salt
• 1/2 cup dried apricots
• 1 tablespoon olive oil
• 1/4 teaspoon ground cardamom

Instructions

1. In a medium bowl, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, cinnamon, and salt.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. In a small bowl, combine the dried apricots, olive oil, and cardamom.
5. Spread the apricots on a baking sheet and roast for 15-20 minutes, or until they are soft and slightly caramelized.
6. To serve, layer the chia seed pudding and roasted apricots in a glass jar or bowl.
7. Enjoy!

Why It Works

• The chia seeds absorb the almond milk and create a thick, pudding-like texture.
• The maple syrup and vanilla extract add sweetness and flavor to the pudding.
• The roasted apricots provide a natural sweetness and a boost of vitamins and minerals.
• This recipe is low FODMAP, gluten-free, dairy-free, and vegan.