Chia Pudding is nothing new anymore. But still it is so delicious and easy made and in my eyes worth a post. We already know: They contain antioxidants, calcium, potassium, iron, omega-3 and omega-6. Delicious and healthy? Always good news!
How can this little seed make a Pudding?
If the seeds are placed in liquid, the seeds form a highly mucoid polysaccharide. This changes the liquid into a gel-like consistency.
If you are on a gluten free diet, this seed can make creams and sauces thick and can sometimes replace flour. Just grind it before using.
As it is winter time and we don’t have too many seasonal fruits besides apples, I decided to take frozen blueberries and a ripe banana. But the combinations are endless. Here a few of my favorite ones:
– with Mango and roasted Coconut
– with Pineapple and roasted Coconut
– with Fresh wild Berries or pomegranate
– With fresh Peaches and Vanilla
– Mocha: Mix an espresso and 1 Tbsp. unsweetened Cacao with the Milk and the Chia
– With a few spoons of Pumpkin Puree and some Cinnamon and Nutmeg
– with Figs and Dates and some crushed Cashews on top
– with Apples (Precook with a cinnamon stick until soft, cool off before mixing) and grated Hazelnuts
– with grated Carrots, Cinnamon, a bit Lemon juice, crushed roasted Hazelnuts
– Acai and Banana
– Strawberries and Vanilla
– Add Peanut butter to the Chia-Milk and make a Cherry or berry layer
… etc etc…
Top off with crunchy roasted nuts or seeds or add some granola for your perfect breakfast.
Find this Recipe here or go to “Vegan delight bite”