The Proof of the Pudding is in the eating

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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.

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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”

Enjoy! Emily

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