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
Ingredients
Chia Pudding
- 85 g (½ cup) chia seeds
- 600 ml (2.5 cups) unsweetened almond milk
- 2 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract optional
Cherry Compote
- 175 g (6oz) frozen cherries
- 1 tablespoon honey or maple syrup
- 2 tablespoon water
- 1 teaspoon cornflour
- Handful of flaked almonds
Instructions
- 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 tablespoon 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 tablespoon 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,
lucyparissi
They certainly are a little weird but I kinda like them. I usually just add a small quantity to porridge or smoothies though - not sure I could a bowl of chia pudding on its own...
hannahhossack
It is odd...I think it helps to add other things with different textures to it - fruit, nuts, coconut etc x
Louise | Cygnet Kitchen
I keep seeing recipes for chai pudding, but I have only ever tried the seeds in smoothies. I don't mind the texture and I love the cherry compote so will definitely be trying this!
hannahhossack
Thanks Louise 🙂 I've been meaning to try blending them, I might actually be able to get my fiance to try it then... x
Jennifer
Our household is split on chia pudding. And the same applies to rice and tapioca puddings...I think it's a texture thing. Your version looks yummy:)
hannahhossack
Definitely a texture thing, I love all of those but my fiance is really fussy about texture, he doesn't even like cheesecake because of the texture!
Carlee
You certainly made it look beautiful anyway. I do chia puddings sometimes and they are good in smoothies. The blender smooths out some of the bumpiness. I have also been known to throw a few in if a one pot rice dish is still a little soupy when the rice is done cooking to quickly help soak up the extra moisture.
hannahhossack
Thats a good idea with the rice 🙂 I'll have to try blending them as well
Angela - Patisserie Makes Perfect
I really like the texture of chia seeds, but I find so many times they 'bond' together and I end up with a little grainy cluster - I don't know what I'm doing wrong!
This looks delicious.
hannahhossack
I find that if you give it a really good whisk when you first mix everything together, and then again after 15 minutes or so, that it makes sure that the seeds are evenly dispersed and don't clump together so much; I still get the odd clump but it is mostly smooth. x
athleticavocado
Yum! I love chia pudding! This recipe would be perfect for breakfasT!
hannahhossack
Thank you! It does make a lovely breakfast 🙂
Life Diet Health
What gorgeous photos of such a healthy pudding 🙂 I love chia seeds in overnight oats, jams or used as an egg replacer in cakes or batters, but I can take or leave the pudding on its own. Your pictures are so gorgeous though I feel like I need to go and make some right now!
hannahhossack
I haven't tried chia jam yet, it's next on my list! I like the idea of using them in overnight oats too 🙂
Lily
Delicious and healthy, what a great treat - yum!
hannahhossack
Thank you!
Suchitra
I use them daily in my oatmeal. I love your idea of the pudding though. I have never tried it.
hannahhossack
Oooh I hadn't thought to put them in porridge...I'm going to give that a go now, thank you for the idea!
Sandhya
This looks so pretty and what a delicious way to eat chia!
hannahhossack
Thank you!
tentimestea
Haha! I'm not sure what I think of chia seeds after reading about the "eyes" and "frogspawn" but the fact that you still enjoy it (and have made such a beautiful breakfast out of it!) are definitely big selling points 🙂 I love the idea of using the jars to prep quick breakfasts ahead of time, and to go!
hannahhossack
Ha! I didn't do a great job of selling it did I?! I think it is very much a love or hate thing, I like them, my fiance can't stand them...they are definitely worth a try though!
jc
A tip for the texture, you can also use ground chia seeds to make a more mouse textured pudding and it works the same, just less chewing required!