It’s a chia pudding kind of morning. I love breakfast that you can just make at night, leave it in the fridge and enjoy it in the morning. This is “Banana Nut Chia Pudding” I whisked cashew milk, almond butter, cinnamon, vanilla and chia seeds until very smooth and refrigerated it over night. The next morning added bananas, more almond butter and chopped pecans. I think this is my favorite chia Pudding flavor so far!
Now, let’s talk about food pictures. I normally go for a clean look and focus only on the food, I don’t really like messy or very staged pictures but this time I didn’t bother In cleaning the jar because I thought it just showed how good it was. Am I right?
Do you have any pet peeves when it comes to food photography? I have quite a few but just to mention some, I don’t like a mess around the food, and I don’t like the way cooked onions look. I know there’s nothing wrong with anything I just said, it is just a personal preference. What about you?Do you have any pet peeves?
Find Recipe below!
Banana Nut Chia Pudding
- 1 cup nut milk
- 1 tablespoon almond butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 packet Stevia
- 1/8 cup chia seeds (1/4 cup if you like a thicker pudding)
- Bananas and pecans for garnish.
- In a big measuring cup or a bowl whisk the milk, almond butter, cinnamon, vanilla extract, stevia and chia seeds until well combined.
- Place in a sealed container or mason jar and refrigerate for up to 5 hours or overnight. (I like to shake the jar a couple of times during the process to make sure the chia seeds don’t stick together, specially if using coconut milk).
- Garnish with slice bananas, chopped pecans and almond butter when ready to serve.