1 cup almond milk unsweetened for thicker for thinner just add a splash more
1/4 cup chia seeds
1/4 cup ground flax
1/2 tsp almond extract
1/2 tsp instant maple extract
1-2 tsp sweetener of your choice ( I didn't think it needed it)
Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy I like chopped nuts or berries.
1 8oz block of cream cheese
1 small can of pumpkin puree (not pie filling)
2 heaping tablespoons chia seeds
1 1/2 teaspoon baking powder
4 large eggs
2 teaspoon of pumpkin pie spice extract
6 to 8 teaspoons of stevia or sweetener of choice like splenda
Blend together in a bowl with a hand mixer
Let rest so the chia seeds can puff up and absorb the moisture
Spray and fill your muffin cups
Bake 375 for 25 to 30 minutes depending on your oven
Recipe makes 12 muffins
1 cup almond milk unsweetened
¼ cup chia seeds
3 tablespoons cocoa powder
1 teaspoon coconut extract
1 to 1/2 tsp instant espresso
1-2 tsp sweetener of your choice
Top with pecans and raspberries
Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy.
Note: because I use splenda and my kids don't need sugar free I leave the sweetener out until I serve and mix in then this way they can have a different one even though let's face it when I make it they eat mine too.
