When Chia Puddings first came out in the supermarkets to buy in convenient little take home packs I was more than a little bit excited!
But to be honest they were…
BLAND. In capitals!
At the time I had little inclination or time to cook, was not on my Paleo inspired band-wagon and so apart from dropping some in my morning smoothies these little powerful super-seeds were put on the back burner.
And then one day at a local organic cafe I had a chia pudding parfait for breakfast. And the flavour really packed a bang. And they’d made the chia pudding in house. With coconut milk.
So with that newfound information I was off to find (or occasionally create) all the flavour-filled, fabulous chia seed pudding recipes I could.
I wanted to share one of my absolute favourites – adapted from Sarah Britton’s MyNewRoots cookbook. Do yourself a favour and pick up a copy – it’s brimming with great recipes and some fantastic tips healthy cooking techniques and stocking your pantry.
- ¼ cup Chia Seeds
- 1 can (400ml) Coconut Milk
- ⅔ cup Frozen Blueberries
- Juice of ½ lemon
- 2 Tbs Honey or Rice Malt Syrup
- ½ tsp ground cardamom
- Handful fresh blueberries
- Combine the Chia Seeds and coconut milk in a bowl and allow to form a thick gel in the fridge - a couple of hours works but overnight is best.
- Pour the chia mixture into a blender.
- Add the frozen blueberries, lemon juice, honey or rice malt syrup and cardamom
- Blend until thick creamy and smooth.
- Serve immediately, topping with fresh blueberries