Blueberry Cardamom Chia Seed Pudding

I got a coffee/spice blender for Christmas and have been waiting for an opportunity to use it. I had leftover cardamom and chia seeds from a couple recipes so I decided to give the recipe below a shot. The spice grinder worked really well, though it did take a while to get the cardamom ground as finely as I wanted. This was my first time using chia seeds in a recipe like this, and the result, though a bit odd looking, was quite tasty.

Blueberry Cardamom Chia Seed Pudding

Pudding 1


  • 1/2 cup chia seeds
  • 2 1/2 cups almond milk
  • 1 cup fresh blueberries
  • 1 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Note: I had a little bit less than 1/2 cup of chia seeds, so I reduced the rest of the recipe accordingly.


  1. Throw everything in a blender and blend until smooth.
  2. Pour mixture into a container and stir thoroughly with a whisk or fork. Let rest for about five minutes and stir again. Wait ten minutes and stir one last time, before placing in the refrigerator overnight.

Some comments on the original recipe indicated that the cardamom flavor was a bit strong, but I really like it.

Source: Slightly adapted from Food 52.


If You Like Mary’s Gone Crackers, You’ll Love These!

A few years ago I was trying out a gluten-free diet in an attempt to figure out some health issues. I discovered Mary’s Gone Crackers in the gluten-free section of my local grocery store and fell in love. I love the nutty taste and the crispy texture, and was excited to find a recipe so that I could make some crackers of my own.

Crispy Seed Crackers

seed crackers 2


  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds (I used golden but either variety is fine)
  • 1/4 cup chia seeds
  • 1/4 cup water
  • salt to taste


  1. Preheat oven to 350° F.
  2. In a blender or food processor, mix the quinoa and rice until it starts to get soft. Add the seeds, water, and salt and pulse until mixture starts to resemble a mushy ball.
  3. Split rice/quinoa/seed mixture in half.  Place a piece of parchment paper roughly the size of a baking sheet on counter or large cutting board, and place mixture on top. Cover with a sheet of plastic wrap and use rolling pin to roll as thin as possible. Transfer the parchment and rolled mixture onto a baking sheet. Repeat the same steps with the other half of the mixture.
  4. Bake in the oven for about 15 minutes. Pull baking sheet out of the oven, flip crackers, and bake for another 12 minutes. When edges begin to get crispy, break into bite-sized pieces and bake for about 10 more minutes.

These are SO tasty, and they hold up pretty well, too, as long as you don’t make them too thin. I’m thinking I might toast the sesame seeds and/or add some herbs or spices next time I make these (which might be soon because I like them so much).

Source: Slightly adapted from My Whole Food Life