Basil Seed Pudding provides an easy and healthy breakfast, snack or treat. Use coconut milk or nut milk for a delicious dairy-free, Vegan option. This recipe can easily be doubled or tripled, depending on the number of people/servings you'd like to make. Paleo, Keto, Vegan, GAPS, Gluten-free and great for most diets. Lectin-free!
In glass or bowl of your choice, stir or whisk together the ingredients: milk or water, basil seeds, optional sweetener of choice and sea salt.
Allow to thicken 15 to 30 minutes.
Serve, or cover and refrigerate.
Basil Seed Pudding keeps covered in the fridge for 4 to 5 days. Serve with favorite toppings, such milk of choice, sweetener, berries, Strawberry Topping, cocoa nibs, nuts or seeds, fresh banana (not for Keto) or coconut whipped cream.
Notes
Chocolate or Carob Basil Seed Pudding variation
To make this recipe with carob or cocoa, use the same amount of milk, basil seeds, sweetener and sea salt as indicated in the recipe above:
In a small saucepan, whisk together 1 Tablespooon carob or cocoa with milk of choice.
Stir over medium heat until the mixture is steamy hot, but not yet simmering.
Cool to warm or room temperature, then whisk in sweetener of choice and basil seeds.
Allow to thicken at least 15 to 30 minutes. Chill 3 hours or overnight, if desired.
The following nutritional facts are for the Keto Low Carb version of this recipe.