Chia seeds have become an essential food in my diet. I love these little seeds and I eat them often. I’ve talked a little about the chia seeds and why I like them so much when I posted the recipe to prepare strawberry jam with chia seeds (see post and recipe here).
I usually mix a tablespoon of chia seeds in my morning oatmeal porridge. This turns my breakfast even more nutritious, bulky and with the bonus of the healthy fat that chia seeds contain. Another way to use chia seeds that I like a lot is to make gluten-free crackers (see recipe here). Yet, by far the chia pudding, like the one in the recipe below, is my favorite way of using these little seeds. The secret is always to change the plant milk, the flavor and the toppings.
This chia pudding is so easy to make – it does not need to cook, it’s nutritious, 100% natural and vegan.
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- - ¼ cup (4 tablespoons) of chia seeds
- - 1 cup of coconut milk (I used one that is very creamy). You can substitute for soy milk, almond milk or oat milk.
- - Suggestion of topping (optional): 1 tablespoon shredded coconut, half banana cut into slices, 3 tablespoons mix of berries and 1 tablespoon of cocoa nibs
- - In a glass (I used a glass of 340 ml) mix coconut milk and chia seeds. Let it set for about 5 minutes, and gently whisk a little again. Place in the refrigerator for about 2 hour before eating.
- - Add the toppings - I first place a layer of shredded coconut, then the bananas and finally the mix of berries and the cacao nibs.
- - This pudding can be eaten immediately.
- - You can use a glass container with a lid and take the pudding with you to eat at work or at school).
- - Use any other fruits as topping, such as strawberries, mangos, peaches.
- - To change the flavor add a little of cocoa, vanilla or cinnamon in the milk, and make chocolate, vanilla or cinnamon pudding
- - I didn’t add sugar, but feel free to add some maple syrup or any sweetener you like.