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Chia Puddings!

Chia Puddings!

Chia Pudding

Chia puddings are everywhere at the moment, and for good reason too! They are quick, easy and a great way to incorporate the goodness of chia into your diet. Chia seeds are packed with calcium, magnesium, antioxidants, protein, fibre, and omega 3 and omega 6 fatty acids. You can easily add them to almost anything (smoothies, desserts, salads, etc) but be warned as they do have the ability to absorb a lot of moisture. This means that if you add some to your green smoothie, drink it fairly promptly or you will need to attack it with a spoon! In this way though, it is particularly useful as an egg replacement in baking for vegans or those with allergies.

Above is one of my favourite chia puddings, styled to the max by the amazing Nancy Chalmers for my contribution to her eBook over at Wolf and Willow Blog. And below is my attempt at photography…

Either way, it’s a delicious outcome! And one of the best things about making chia puddings is that you can add anything you like. If you don’t want to layer the pudding, just mix everything together and enjoy as a chaotic colourful pudding!

Here’s how to make this baby.

Layered Chia Pudding

Serves 1
3 tbs chia seeds
1 cup coconut milk, or almond milk / milk of your choice
½ tsp acai or macqui powder*
A handful of almonds
½ ripe banana, sliced
2 tbs pepitas
2 tbs buckwheat
A handful of coconut flakes
1 tbs bee pollen (optional)
2 tbs berries (optional)

Place the chia seeds and milk in a jar and soak for 5-10 minutes. At this point, give the mix a good stir to further combine. Pop the lid on and leave for at least another 20 minutes, or overnight …