Recipe: Chia seed pudding
Chia seeds...I once didn't even know what they were. But since familiarising myself with this little super food, the following recipe has become a household favourite for myself, Julian and my son. It's a protein source (yay for vegetarians and vegans...) packed with omega 3 as well as a good source of fibre. At the end of the recipe I've also put instructions for those with dietary requirements, using half maple syrup if making for my son (it's a lot faster to make than the dairy version, and as a mummy who has time??.)
1 cup vanilla flavoured unsweetened almond milk
1 cup low fat greek yoghurt
2 tablespoons pure maple syrup and 4 teaspoons for serving
1 teaspoon pure vanilla extract (can use essence)
1/8 teaspoon salt
1/4 cup chia seeds
strawberries, hulled and chopped
1/4 cup sliced almonds
In a medium bowl, gently whisk in the almond milk, yoghurt, 2 tablespoons of maple syrup, vanilla, salt tilll blended.
Whisk in chia stands and let it stand for 30 minutes
Stir to distribute the seeds if they have settled.
Cover and refrigerate overnight.
Next day in a medium bowl, toss berries with remaining 4 teaspoons of maple syrup.
Mix in almonds.
Spoon the pudding into four bowls or glasses.
Mound the berry mixture on top and serve.
AND for those with dietary requirements....the recipe can be made dairy free and nut free....
Simply replace almond milk with coconut milk (I recommend Aroyd-D coconut milk for desserts from your chinese grocer) and use coconut yoghurt instead of greek yoghurt (or negate complely) and negate almonds. After refrigerating, add coconut milk at the end to thin down. Serve with mango icecream or tropical fruit like lychee which you can pick up from your chinese grocer instead of berries. I like the coconut mango icecream variety which is dairy free made by Little Island Creamery.
I also make a big batch for dessert and then freeze a few ice cubes to put in my son's breakfast with his rice flake porridge. Nom Nom.