Chia Pudding with Grain Free Granola.

Instructions

1. In a small bowl, combine the chia seeds and water (or milk); set aside until the mixture forms a gel, about 20 minutes.
2. Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel.
3. Serve immediately or keep stored in the fridge until ready to eat. Top with granola (recipe below) and fresh berries.
4. Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
5. In a large bowl, combine the almonds, coconut, pecans, Brazil nuts (or cashews), sunflower seeds, cinnamon, and salt.
6. In a small bowl, whisk together the oil, honey, water, and almond extract. Add the wet ingredients to the nut mixture and toss to coat.
7. Spread the granola on the prepared baking sheet in a single layer and bake for 25-30 minutes, or until golden brown, stirring halfway through. Remove the granola from the oven and stir in the dried apricots and cherries (or cranberries).
8. Set aside to cool for 15 minutes before serving. Store in a sealed container in the refrigerator for 3-5 days.