Flax seed pudding is my go-to breakfast nowadays. It’s not flashy or en vogue. But it has all the benefits of chia seed pudding plus the benefit of being more economical and arguably healthier.
Why more economical?
Flax’s price isn’t inflated like chia’s is. At my local bulk store, a pound of chia seeds is $3.69. On the other hand, brown flaxseeds are less than half the price at $1.79 per pounds. Sure, at the end of the day it’s a difference of a few bucks here and there. But when you eat them in the quantity that I do, the difference adds up.
Flax and chia are both healthy. But Flax comes out on top when lignans come into question. Flax has 15 times more lignans than chia. High lignan intake is shown to decrease risk and mortality of breast cancer, alleviate hypertension, and slow prostate cancer cell growth.
Dr. Gregor from NutritionFacts.org recommends eating flax seeds every day, as do I. If you’re a flax newbie, you may be wondering how to eat flax seeds daily. My raw flax seed pudding recipe is my favorite way to incorporate flax and omegas into my day. In fact, I usually start my day with flax seeds for breakfast with my high fiber, omega-3-packed flax pudding recipe.
Basic nutritional info for my flax seed pudding:
- 276 calories
- 9 g protein
- 9 g carbs
- 2 g fat (3.4 g monounsaturated fat, 13.1 polyunsaturated fat, 10.3 g omega 3, 2.7 g omega 6, 1.7 g saturated fat)
- 3 g fiber
Significant (20% or more of your daily value) micronutrients in this flax seed pudding recipe include Vitamin B1, B6, and C. It’s high in minerals Copper, Magnesium, Manganese, Phosphorus, Selenium and Zinc. My nutritional values are for 45 grams flax, 80 grams strawberries, 1 tsp flax and 1 packet Splenda. Yours may vary if you change the fruit or spices.
Flax Seed Pudding Recipe
This allergen-free flax seed pudding recipe is my go-to breakfast nowadays. It’s both vegan and keto-approved (which is a rarity for my recipes). It’s a great way to start off your morning if you want to lose weight and a bucketload of fiber, fat and omega-3 to start your day.
Vegan, raw and free of added sugar, salt & oil. No gluten, soy and nuts. Keto/Paleo friendly.
Reasons to love this recipe: just 4 ingredients, high in omega-3, high in fiber, quick and easy to make, customizable
Serves 1 (easily multiplied for more people)
- 1/3 c whole (45 g) flax seeds—you can use ground if you weigh it out
- 2/3 c (160 ml) water
- 1 packet zero-calorie sweetener (I recommend Splenda)
- 1 tsp cinnamon
- ½ cup sliced strawberries (or other fruit)
- Place the flax, water, sweetener and cinnamon together in the blender. I recommend to use a single serve blender cup.
- Blend the flax and water together until the mixture is extremely thick, around the consistency of a mashed banana
- Transfer the flax mixture to a dish to chill. It will set quicker if it’s spread out more.
- Chill flax in the freezer for at least 10-15 minutes. Chill up to overnight in the fridge.
- Core and slice the strawberries.
- When you’re ready to eat, top the flax with strawberries.
If you make this and love it, please let me know! You can tag me on Facebook or Instagram at @carobcherub. And if you really love it, why not share it with your friends on Pinterest or Facebook?