Creamy Macadamia Chia Pudding. (Gluten/Grain/Soy/Corn/Coconut/Sugar Free)

Creamy Macadamia Chia Pudding. (Gluten/Grain/Soy/Corn/Coconut/Sugar Free)

Creamy Macadamia Chia Pudding

I just arrived in Seattle, and just as its known for, its gloomy, overcast and chilly. But what a beautiful place it is, I'm so happy to be here. There's something so comforting and calming about the weather and scenery. I'd love to find a big mug of tea, and fireplace to enjoy with a bowl of this Creamy Macadamia Chia Pudding.

I'm crazy about macadamia nuts, and I love that they do me well. Since I seem to react poorly to most processed milk varieties I have gotten into the habit of making my own. The flavor is better, and I don't think I'll ever go back to milk in a carton- even if my health allows. One day as an experiment I threw some chia seeds into my homemade macadamia milk and this was the result. Its comforting and reminds me almost of creamy oatmeal. It can be eaten warm or chilled. The version I am posting today is chilled as that tends to be my preference. (Though I might just heat it up during my time here in Seattle!)

Creamy Macadamia Chia Pudding.


  • 2 Ice Cubes
  • 1/2 Cup Macadamia Nuts
  • 1 1/2 Cups Water
  • 1/4 - 1/2 Cup White Chia Seeds (depending how thick you want it)
  • Pinch of Salt
  • Stevia to taste.


  1. In a blender combine the Ice Cubes, Nuts and Water until well blended and smooth.
  2. Pour into a bowl and stir in the chia seeds, Salt and Stevia to taste.
  3. Allow to thicken for a few minutes and serve.

Recipe Notes: Other nuts and seeds can be used in place of the macadamia nuts, if you can't consume nuts/seeds try using creamy coconut milk from a can instead. Additional flavors can be added such as Vanilla Extract, Cinnamon, Nutmeg, Lemon, Ginger etc. White chia seeds are not required, but are preferred as they will give the pudding a cleaner look. Also, feel free to use any sweetener of preference to taste. Stevia just happens to be mine.

Oh and by the way. I'm in Seattle to teach at the GIG conference this saturday! If you live in the area, please join Iris Higgins and I for our baking class. (admission is reasonable!) You won't want to miss the other classes and presentations either. There's also a fun gluten free baseball game happening this friday night. Click here for more details.

Brittany Angell

10 comments | Leave your own

  1. Erica

    So basically a whole can of coconut milk, instead of making the nut milk? I have no macadamias in the house, but I might have almost a 1/4 cup of black chia seeds. Since I’m the only one who’ll be eating this, I don’t care if it looks ‘clean’ or not.

  2. Erica

    I don’t understand. You’re using 1 1/2 cups of water to make your nut ‘milk.’ Why only use around 7 oz of coconut milk?

  3. Laurel

    I love it. I do something very similar, make a huge bowl full, then use either eat it or use it as a base for my smoothies. It makes it so much easier than adding everything separately every day. And, I am patiently (OK, not really) awaiting the new recipe. I even bought a bag of chestnut flour, just for you, you understand. 🙂

  4. nina

    Just tried the chia pudding and my hubby loves it. Made it with half a can of coconut milk it worked fine with 1/2 cup of seeds. Added pumpkin pie spice with vanilla and stevia

  5. Barbara

    This was quite yummy, after adding a bit of liquid stevia and some vanilla. I was curious how much stevia you add. I ended up adding 15 drops and 1 1/2 tsp of vanilla. Perhaps I have a bigger sweet tooth? Thanks for the recipe!

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