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Grain Free Bread Pudding

Grain Free Bread Pudding

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We love when our products can be used in alternative ways!  Our Chia Squeeze is no exception and is not only great for a grab-n-go snack, but, as you’ll see below, can be a great addition to some recipes!

California Country Gal’s Annabelle Lee is back to share a recipe that uses our Chia Squeeze in a new and unique way!  Check out her recipe for a delicious Grain Free Bread Pudding that is a great breakfast or dessert for your holiday crowd!

“I love my Mamma Chia Squeeze Pouches  for grab-and-go treats, but they also make great quick and easy sauces!”

GRAIN FREE BREAD PUDDING with CHIA SQUEEZE BOURBON SAUCE

Serves 10

INGREDIENTS

  • 1 loaf Rustic or Sandwich Bread made from California Country Mix
  • 1/2 cup of your favorite nuts such as macadamias, walnuts or pecans
  • 1 1/2 cups of your favorite fruit such as chopped apple, orange or blueberries
  • 2 large eggs
  • 2 1/2 cups coconut milk or heavy cream
  • Sweetener to equal 1/2 cup sugar, I used erythritol/monk fruit blend
  • 1 tablespoon vanilla
  • 1/3 teaspoon stevia
  • 1 tablespoons cinnamon
  • 1 teaspoon nutmeg

DIRECTIONS

  1. Cut the crusts off the bread, (dry them for bread crumbs or treat the crusts to your dogs!
  2. Cut the bread into 1/2 inch pieces (no need to dry the bread out)
  3. Coat an 8-inch square baking dish or 8-9-inch deep dish pie pan with butter
  4. Add the bread cubes, nuts and chopped fruit, toss lightly
  5. Whisk together the rest of the ingredients and carefully pour over the bread cubes
  6. Cover with plastic wrap and gently press down to submerge all the bread
  7. Let rest at least 2 hours on the counter (or up to 24 hours in the refrigerator
  8. Heat the oven to 350˚ and bake 40-50 minutes, until the top is brown and the center is set
  9. Serve warm with Chia Bourbon Sauce


CHIA BOURBON SAUCE

  1. 2 tablespoons butter
  2. 1 package of your favorite Chia Squeeze; I used Coconut Mango
  3. Your favorite sweetener, to taste. I used stevia drops
  4. 1-2 tablespoons bourbon (optional)

Melt the butter in a small saucepan and whisk in the rest of the ingredients.

Chia Holiday Cocktails from The Noble Experiment

Chia Holiday Cocktails from The Noble Experiment

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There is one holiday treat that is almost better than sugar cookies. Cocktails! Chia Holiday Cocktails!

This year we said no to the same old holiday cocktail menu and yes to new creations that include chia! So we called up mixologist Andrew over at The Noble Experiment, one of California’s finest speakeasies, to help us craft three Mamma Chia inspired cocktails.

We promise they’ll make your season far brighter than any lights strung from the roof top!

One of the hardest bars to locate, you’ll find The Noble Experiment hidden in a San Diego Gaslamp Quarter restaurant called Neighborhood. Tucked behind a wall of beer kegs, the prohibition era bar is a secret known to many. Serving only pre-prohibition liquor, they spend their nights mixing up hand-crafted works of art for each patron in one of their 35 seats.

Cheers!

The Noble Experiment 

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Estrelar

.75oz London Dry gin (preferably Beefeater)
.75oz Mamma Chia Raspberry Passion Chia Vitality Beverage
1oz champagne
.75oz simple syrup ( 1:1 )
.25oz lemon
Crack of sea salt

Add gin, Raspberry Passion, simple syrup and lemon to tin. Shake with crushed ice.

Dump and top off with champagne and crushed ice.

Garnish with orchid and mint.

Estrelar was Andrew’s take on a classic French 75. Using Mamma Chia Raspberry

Passion added a nice fruit note and a wonderful texture to his champagne cocktail.

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Aguanile

1.5oz Peruvian Pisco (preferably Encanto Moscatel)
1oz Mamma Chia Coconut Mango Chia Vitality Beverage
.75oz lime
.75oz honey
Crack of sea salt

Add all ingredients to tin, shake with ice  and strain into glass over fresh ice.
Garnish with pineapple Franz, lime and a luxardo cherry.

Aguanile is fun cocktail that represents Christmas in SoCal.

It’s bright and citrusy with lots of tropical flavors.

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Salvia Hispanica

1.5oz Goslings Bermuda rum
1.5oz almond milk (vanilla)
1oz creme de cacao
1 tsp Mamma Chia Organic Chia Seeds
2 dash of xocatle mole bitters (optional)

Add all ingredients to glass, stir with crushed ice. Garnish with cinnamon stick and star anise.

Salvia Hispanica is the Holiday banger. It’s a nice milky Mexican chocolate

spiced cocktail with soft notes of Bermuda rum.

All of these cocktails were intended to be fast, simple, vegan and easily replicated.

One of the best parts is that the ingredients can be found at most super markets!

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