I love Chia Pudding. It’s amazing how it soaks up liquid to become a gloopy, sticky mess. You need to get the consistency right or it can be a bit frogspawn-ish! So do experiment. Chia seeds are super hydrating, and are bursting with four times more iron than spinach! You can add any fruits that are in season to create a breakfast bowl or supper dessert. I like to add coconut flakes and seeds and nuts too for added fibre and protein.
- Serves 2
- 400ml of almond milk or other non-dairy milk
- 4 tbsp of chia seeds
- 1 cup fresh fruit - figs, strawberries, raspberries, blueberries, blackberries etc
- 1 tbsp of maple syrup
- 1 vanilla pod, scraped or 1 – 2 teaspoons good quality vanilla essence
Mix chia seeds into the milk with the vanilla and maple syrup.
Stir and let this sit for a few hours or overnight. I prefer to allow it to sit overnight so the chia really soak up the liquid.
Stir in half the fruit.
Add to our chosen bowls or glasses and top each one with the remaining fruit.
Serve cold with added seeds, fruit and nuts on top.
Let me know what your favourte toppings are.