Chia seeds are weird. If you add nut milk to them and let them sit overnight, they make an amazing pudding that is a little bit like tapioca. They have almost no flavour, so you can add extracts or seasonings to make any kind of pudding that you fancy. They are supposed to be really, really good for you.
On vacation I had been enjoying chia pudding with the fresh figs and blackberries that are in season on Gabriola and in Vancouver. Actually the consistency of the chia seed pudding is a little bit like the inside of a very ripe fresh fig. Figs are nature’s pudding.
So, here is the recipe that I have been enjoying. I encourage you to try it, even if you are normally skeptical of “health” food. Try adding other seasonings, seasonal fruit or preserves (scroll down to the bottom for some more suggestions!) In my opinion, the only ingredient that is crucial is the sliced almonds (or some other nut). I have been eating the pudding for breakfast, and without the nuts I am personally hungry for another breakfast within an hour and half.
CHIA SEED PUDDING WITH FIGS AND BLACKBERRIES
- 1/2 cup chia seeds
- 2 and 1/2 cups almond milk (or coconut milk)
- maple syrup to taste (sometimes nut milks are plenty sweet on their own)
- 1 teaspoon of vanilla extract (unless the nut milk is already vanilla flavoured)
- 1 teaspoon of cinnamon
- fresh figs and blackberries (or other seasonal fruit)
- flaked almonds, lightly toasted (or other toasted nuts)
- Combine the chia seeds and nut milk in a container with a lid and place it in the fridge. It will make a thin pudding in four hours, but I prefer the consistency after 8 hours. It is a good idea to at least give it a shake after the first few hours.
- When the pudding is set, season it with sweetener, extract and spices to suit your taste.
- Serve each portion with fresh fruit and toasted nuts.
- The pudding keeps for 4 days in the fridge and is great for quick breakfasts. It does continue to get thicker.
OTHER IDEAS FOR CHIA SEED PUDDING
- Coconut milk, agave nectar and cardamom with fresh blueberries and pistachios
- Yogurt and honey with fresh figs and pistachios
- Whole cow’s milk, maple syrup, cinnamon, lemon zest with pears and almonds