I’m a huge fan of chia seeds and incorporate them into my daily diet, whether it’s a tablespoon mixed in with muesli, blended in with a smoothie or sprinkled on top of a salad. My newest obsession is chia puddings, a healthy alterative to the dessert cravings I often suffer from. Very easy to make, these puddings are budget-friendly, filling and a wonderful alternative to yoghurt for my lactose allergic buddies out there. A massive thanks to my friends Kate and Courtney for sharing these with me!
To read more about the benefits of chia seeds and why you need these in your diet, clink on this link to see a post in January I did about this superfood;http://soulfulsandwiches.blogspot.com.au/2013/01/antipasto-salad-with-buffalo-mozzarella.html.
- 400ml (1 1/2 cups) light coconut milk (or coconut cream, oat milk, rice milk, almond milk, quinoa milk, cow's milk)
- 1/3 cup chia seeds (white or black or a mixture of both)
- 1 heaped tablespoon of honey (or a natural sweetener of your choice)
- 2 tablespoons shredded coconut
- 1 small handful of chopped up fruit (raspberries, strawberries, blueberries, etc)
PREPARATION
1. Pour 400ml of the milk of your choice and chia seeds in a jar with a screw-top lid. Screw the lid on tightly and then shake the jar vigorously until the chia seeds have mixed in nicely with the milk. Add the honey and coconut pieces to the jar and shake well again with the lid on.
2. Place in the refrigerator for one hour. Remove after this time and shake the jar well. Place back in the fridge for another 3 hours or until the chia seeds have become gelatinous and formed a pudding thick consistency. Serve cold, topped with a small serving of fresh fruit.
Serves / 2 - 4
Total Preparation time / maximum 5 minutes
Total Refrigeration time / 4 hours
x Emily
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