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Flaxseed Pudding
www.theconsciousplantkitchen.comThis Flaxseed Pudding is an easy, healthy, high-fiber breakfast with a delicious peanut butter, vanilla, and cinnamon flavor.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/flaxseed-pudding/ or scan the QR code here ➡️
Servings: 4 servings
Calories: 334.4kcal
Ingredients
- 1 cup Flaxmeal golden flaxmeal preferred
- 1 teaspoon Cinnamon
- 3 tablespoons Peanut Butter or almond butter or mashed banana or plain plant-based yogurt
- 3 tablespoons Maple Syrup
- 1 ½ cup Plant-Based Milk add an extra 1/4 cup for a thinner texture - less gooey
- 1 teaspoon Vanilla Extract
Serving
- ¼ cup Berries
Instructions
- To make ground golden flaxseeds. place whole flax seeds in a food processor or coffee grinder. Make sure it fully covers the blade and grind it into a fine powder. Store leftovers in a sealed container in the pantry for up to 3 months.
- In a large bowl, whisk peanut butter, maple syrup, and vanilla until a thick caramel like texture forms.
- Whisk in milk, ground golden flaxseeds, and cinnamon until well combined.
- Close the bowl tight with a lid and refrigerate overnight.
Serving
- The next day, divide into 4 small glass jars and serve with 1/4 cup of berries or sliced banana, extra nut butter, or plant-based yogurt.
Storage
- Store up to 3 days in the fridge, in sealed glass mason jars.
Nutrition
Serving: 1serving | Calories: 334.4kcal | Carbohydrates: 24.7g | Protein: 11.8g | Fat: 22.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 13.5g | Monounsaturated Fat: 5.4g | Sodium: 91.6mg | Potassium: 525mg | Fiber: 12.2g | Sugar: 10.5g | Vitamin A: 353.7IU | Vitamin B12: 1µg | Vitamin C: 6.9mg | Vitamin D: 1.1µg | Calcium: 246.5mg | Iron: 2.9mg | Magnesium: 173.2mg | Phosphorus: 285.3mg | Zinc: 2.2mg