Chia puddings are something people ask me about a lot. Although I’ve shared some of these pictures and information before in other posts, such as my Food as Fuel post I’m going to share a simple chia pudding recipe here again and give you some puddingy-inspo!
Chia seeds have become somewhat of a phenomenon of late when in fact they have been around since the Aztecs who used to consume them before going into battle!
When put in liquid the seeds swell by absorbing the liquid and form a gel-like consistency. They are high in fibre, fatty acids, protein, calcium, anti-oxidants and can keep you fuller for longer. They are also great for hydration thanks to their expansion and absorption properties and can help to stabilise blood sugar levels. Adding cinnamon to your little pudding will also do wonders for regulating your blood sugars too!
I love to have them in the fridge for when I get in from a long day and I’m already starving or as a post-workout breakfast with a smoothie. Don’t be deterred by their size they are deceptively filling!
So how to make the perfect chia pudding?
Very simply,just add your favourite milk or coconut water to your desired amount of chia seeds. As a guide, you will need to add 1 cup of liquid for every 3tbsp of chia seeds.
My puddings vary all the time, as you will see from the pictures below, based on what milks, fruit and toppings I have available to me.
Some toppings of choice include fresh or dried fruits, like goji berries, raisins or mulberries, toasted nuts and seeds, bee pollen, coconut yoghurt and of course, always some cinnamon!
Chia seeds naturally have a nutty taste so nut milks work well in this recipe but coconut water adds natural sweetness and is slightly lighter, but if you want to make a really indulgent, creamy pudding then coconut milk or coconut cream is your guy!
Store your puddings in handy little jars like this and they are the perfect snack-on-the-go!
Á bientot! X