Chia Pudding

Dave and I eat a fair bit of chia pudding because chia seeds are so good,and we do like to have a simple dessert after dinner at night. Some people like their chia pudding for breakfast.

As we both don’t need excess calories, and eat a high-plant-diet, chia pudding is a way to get plenty of daily Omega 3 fatty acids, which are good for our brains. Chia seeds swell up and provide plenty of fibre, a sense of fullness, and they are bland and so take on any flavour you add to them. 

Here is the way I currently make chia pudding. This is my foundation, my template. It doesn’t have excess added saturated fats and calories, which are often added in the form of coconut milk. Although you can add that if you prefer, I prefer it without.

Makes 4-6 serves

Ingredients: 

2-3 cups of fruit such as: banana, apples, mangoes, dragon fruit, berries etc. 

Use any fruit you love or that is seasonal. Use one type or several mixed together. 

If you want, for extra sweetness add some medjool dates. They are high in fibre but low GI, and deliciously creamy. 

1/4 cup chia seeds for every cup of fruit once blended. 

Any extra flavours such as: a few pistachios, a spoonful of cacao or carob, honey, flaked almonds, cinnamon, vanilla essence, rose water etc I recommend experimenting with one at a time. 

Optional Water ( or herbal tea, or plant milk, or coconut milk if you like)- to thin.

Directions: 

Blend the fruit to a creamy consistency, although it can be a bit lumpy if you prefer some texture. It is optional to add a splash of water or other liquid to thin out the fruit. It will firm up with the chia seeds. 

Add 1/4 cup of chia seeds for every 1 cup of blended fruit/liquid mix. Stir or blend together. 

Place in a container, or several smaller ramekins, in the fridge, and leave for a few hours or overnight. 

That’s it. Enjoy.