Chia seed pudding
Okay so this isn’t a real pudding but it defs tastes like one, so score! Chia seeds are teeny tiny seeds from the Alvia Hispanica, a flowering plant in the mint family native to Central America. They’re loaded with antioxidants, fibre and protein. Even if you don’t know exactly what those nutrients do, we know they’re good for us. The seeds absorb whatever you soak them in; cow’s milk, water or almond milk. I made this for my 3 year old and she can’t get enough, she even gets the container out of the fridge and dishes herself some for breakfast. I don’t put any sweetener in mine, I find the milk is sweet enough. I’ve made a variant with milk and cocoa powder and it legit tastes like chocolate pudding, that you can have for breakfast!
Ingredients
6 Tablespoons of chia seeds.
2 cups unsweetened coconut, almond or cow’s milk.
1/2 teaspoon vanilla extract and a pinch of cinnamon if you fancy.
1 tablespoon of cocoa powder (If you want chocolate pudding).
1 Tablespoon of honey or sweetener of choice (optional).
Berries or figs for topping.
Instructions
In a bowl or glass jar, mix together chia seeds, honey, cinnamon and vanilla. If you’re making chocolate chia seed pudding add cocoa powder instead. If you’re using a jar, you can put the lid on and shake the mixture to mix everything up.
Once the chia pudding mixture is mixed together, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, and put it back in the fridge to set for 1-2 hours or overnight. The chia pudding should be nice and thick, not runny. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
You can also prep you pudding the night before. When ready to serve, spoon some of the pudding into a bowl, top it with your fave topping and enjoy.
