I found a few recipes for raw tapioca with chia, but I didn't have large quantities of raw cashews on hand, so I was foiled. I had to work with what I had. Here's how:
2 T. chia
1 T. agave nectar
1 c. and 3 T. almond milk (I used vanilla)
1 t. vanilla extract
Put the chia into a bowl. Put the agave nectar into a glass measuring cup. Add almond milk to measure 1 1/4 c. Stir in the vanilla extract. Put in the fridge overnight. It's no dead ringer, but it does have the creamy-vanilla-globby thing going on.
No comments:
Post a Comment