Chia Puddings

Below is the recipe for a basic chia pudding and multiple options for toppings that you can put on top or mixed in through the pudding.

Chia pudding ingredients 

1 tin (400gms) of organic coconut cream or milk
1/3-1/2 cup black or white chia seeds (1/3 cup is a good amount for the coconut cream, but i find you need more chia (1/2 cup) for the milk otherwise the pudding is a bit runny)
1-2 tsp of vanilla extract (optional)

Method

  1. Whisk ingredients together so it gets a little air raided and lighter,
  2. Pour into small jars (with lids) and set in the fridge for aprox 4 hours.
  3. This recipe usually makes 4-6 smallish puddings. Only half fill the jars so you have room for your toppings

Topping ideas

1. Fresh fruit- berries, apple and pear go nicely.

2. organic maple syrup

3. 2 chopped madjool dates

4. top with your favourite muesli

5. Stewed rhubarb

  • Chop a whole bunch of rhubarb stems into 1 cm slices. Make sure you discard the leaves, these should not be eaten.
  • Add into a small pot with 1/2 tsp cinnamon, 2-3 Tbs of honey or sweetener of your choice and aprox 1/3 cup of water.
  • Simmer on stove until the rhubarb starts to breakdown (about 10 mins). You can let it simmer until its completely broken down, but i like to leave some soft chuncky bits of rhubarb in the pot.
  • Let this cool a little and then add it on top of your chia pudding.

6. Raspberry compote

  • add aprox. 1 cup of frozen raspberries in a pot with 2-3 tsp of coconut or rapadura sugar and a 1/3 cup of water.
  • Simmer on stove until raspberries break apart and the liquid has reduced a little.
  • Allow to cool and add to top of chia puddings.

2 thoughts on “Chia Puddings”

  1. I will try it as being celiac I am limited in breaky ideas these days .would love travel ideas what to eat on holidays? Overseas plus loose weight around the middle?

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