I was given a big tub of chia seeds by my aunt a while back and so far haven’t come up with many ways to use them; some went into (very tasty) granola bars but I wasn’t sure what else to do with them, any suggestions would be most welcome! The most common chia based recipe seems to be chia pudding so I thought I’d give it a go; I honestly thought that I was going to hate it, it just seems like such a strange concept and it looks like a bazillion little eyeballs, but actually I really quite enjoyed it! That doesn’t mean that it isn’t odd, this stuff is weird with a capital W and it certainly won’t be to everyone’s tastes…Damian thought that it was disgusting and I have to agree that the texture is somewhat reminiscent of frogspawn (I don’t think that I’m doing a very good job of selling it…); but if you can get past that then it is really quite tasty and incredibly healthy!
Chia seeds are packed full of nutrients and are high in protein and fibre, low-carb and gluten-free; they absorb liquids and expand to form a gel-like consistency, which is how the pudding is made, you simply mix chia seeds with almond milk, honey (or maple syrup to make it vegan) and some vanilla and almond extracts then leave it overnight; by the morning the chia seeds will have absorbed all the liquid and formed a smooth pudding. Topped with a simple cherry compote and a scattering of toasted flaked almonds, it makes a tasty, super healthy breakfast or snack; and if you layer it up in a jar like I did and pop the lid on, it is easily portable for breakfast on the go or to take to work. It will also keep well in the fridge for a good few days so you can mix up a big batch on Sunday evening and have instant breakfasts ready for the week
Cherry Almond Chia Pudding
- 85 g (1/2 cup) chia seeds
- 600 ml (2.5 cups) unsweetened almond milk
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1/8 tsp almond extract optional
- 175 g (6oz) frozen cherries
- 1 tbsp honey or maple syrup
- 2 tbsp water
- 1 tsp cornflour
- Handful of flaked almonds
In a large bowl, whisk together the chia seeds, almond milk, honey and extracts until smooth, allow to sit for 10 minutes then stir again to make sure there are no clumps of seeds then cover and refrigerate overnight.
Place the cherries, honey and 1 tbsp of the water in a small pan, bring up to a simmer and cook for a couple of minutes until the cherries have started to break down a little.
Mix the cornflour with the remaining tbsp of water to make a slurry, add it to the pan of cherries and mix in well. Continue to simmer for a couple of minutes until thickened. Pour into a bowl, cover and refrigerate until needed.
The following day, divide the chia pudding into two or three portions and top with the cherry compote. Toast the almonds in a skillet for a couple of minutes until golden then scatter over the top of the pudding.
The pudding will keep for several days in the fridge.
I am sharing this with Fiesta Friday hosted by Little Sweet Baker and Foodie On Board, Foodie FriDIY, Foodie Friends Friday, Friday Favourites, Friday Features and Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant,