I’ve always liked pudding. There is something about the consistency that gets me, not to mention the word itself … pudding. So when I discovered that there is a way to have a super healthy pudding, I was over the moon.
Chia seeds are grown in South America and are packed with omega-3 fatty acids (great for your brain), proteins and calcium. A true superfood! Aside from making pudding with it, I add chia seeds to my smoothies, mix them with oats or sprinkle them over granola, even salads. (You can also use them as a plant-based egg substitute, when mixing them with water: 1tbsp chia seeds + 3 tbsp water = 1 chia egg). They can be quite expensive, I know, but for me it’s a price I am willing to pay.
Back to the pudding. Not only is it a delicious breakfast, it’s also a great snack for in-between. Since the taste of the pudding is relatively mild, it tastes amazing when you add fresh fruits. The secret here is to let the seeds soak in plant milk, as they super quickly absorb fluids. Leaving it to soak over night or for a couple of hours, will do the trick! My family has kindly baptized it frogspawn pudding – well, it does look funny!
Chia Seed Pudding Recipe
- Prep Time: 5 + (overnight soaking time)
- Servings: 2
- 4 tbsp chia seeds
- 200-300ml plant milk (I often use almond milk)
- ½ tsp dried vanilla powder
- Mix the chia seeds and plant milk in a bowl, add the vanilla extract and stir well to make sure that all seeds are soaked in the milk.
- Put the bowl in the fridge and leave it to soak over night or for a couple of hours. Stir before serving. Enjoy! (The amount of milk you put in depends on the consistency you wish for. The more milk you let the seeds soak in, the more fluid the pudding will be.)