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Low Histamine Chia Seed Pudding with Pear

Low Histamine Chia Seed Pudding with Pear

Indulge in a creamy Low Histamine Chia Seed Pudding with Pear. Perfect for breakfast or dessert, this easy recipe is healthy and allergy-friendly. Try it today!
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Prep Time 5 minutes
Resting Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk or any low histamine milk
  • 1 tbsp maple syrup optional
  • 1/2 tsp vanilla extract
  • 1 whole ripe pear diced
  • a pinch cinnamon optional

Equipment

  • Mixing bowl
  • Whisk
  • Airtight container or jar
  • Spatula
  • Measuring spoon

Method
 

  1. In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Whisk until smooth, ensuring no clumps of chia seeds remain.
  2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the mixture to thicken.
  3. Once set, stir the pudding to fluff it up and fold in the diced pear. Optionally, sprinkle cinnamon on top.

Nutrition

Calories: 130kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 0.5gSodium: 60mgPotassium: 180mgFiber: 6gSugar: 6gVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

To enhance flavor, toast the pear slices lightly before incorporating them into the pudding. Store in an airtight container in the fridge for up to 3 days; if it thickens, add a splash of almond milk to loosen. For variety, experiment with fruit substitutions like blueberries or mangoes, or incorporate different spices such as ginger or cardamom. This recipe is vegan-friendly; just use a suitable sweetener. Avoid freezing to maintain texture.
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