WARM CARROT GINGER RAISIN CHIA PUDDING
1 cup nondairy milk
1-inch piece of ginger, shredded
1 handful shredded carrots
1 tablespoon maple syrup or a few drops of stevia 1 teaspoon pumpkin pie spice
1/3 cup chia seeds
1 handful of raisins
Heat milk, ginger, carrots, maple syrup or stevia, and pumpkin pie spice in a saucepan over low/medium heat for about 3 minutes. Heat until the milk is warm, NOT boiling.
Pour chia seeds in a serving bowl. Top with the warm milk mixture and stir well. Allow the chia seeds to soak up the liquid for about 5 minutes. Mix and top with raisins before serving.