— Anna Cabot

Because I believe that we really live in a scientific world, here is what the water version looks like. You can see it's very, very congealed. It would be perfect for using as an egg replacement in a baking dish or whatever. And here's the milk version. And I think if I hold it against my black coat, it's a little, it's not as congealed as the water. So my sense would be I see where you're going, uh, with the water. If I were making a pudding, IWI have in the past mixed half water and half milk so that it, uh, absorbs well, water absorbs better because it is less viscous than a, let's say a plant milk might be. So I think it's a matter of choice, is what I think. So, um, I think the water method though is probably a little bit more successful. And the other thing I just wanted to say about chia seeds, again, there are a lot of crazy recipes out on the internet. Uh, never eat them raw. Never eat them raw because they can get stuck in your mucus linings and then they can expand and it's not the safest of situation. So that's just a little red flag alert of chia seeds 1 0 1. So lemme know what you do, Anna, uh, but I'm sure a pudding tastes great with a little date syrup and, uh, other delicious ingredients.