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Quick easy chia seed puddings by Alice Louey

These chia seed puddings are one of my favorite things to make up at the start of the work week. They are great for breakfast, or as a snack during the work day or as a healthy dessert. It’s so easy to make up a batch, and quite forgiving in terms of the quantities used. It’s easy to change it to different flavour profiles. You can top it with freshly chopped fruit and berries, or muesli for the crunch factor, or for a dessert add cacao powder plus some grated chocolate and top with yoghurt and/or berries.

Chia seeds are high in omega 3, iron, calcium, protein and antioxidants. They are a great source of insoluble fibre, and naturally low in carbohydrates. Chia seeds have an amazing ability to absorb fluids and gel, this is why they can be used as an egg replacement in some vegan recipes.

According to Chinese Medicine, these chia seed puddings are cooling thanks to the coconut milk and chia seeds.

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Chia seed pudding
Chia Seed Puddings
Servings
Ingredients
Servings
Ingredients
Chia Seed Puddings
Instructions
  1. Mix all the ingredients together
  2. Wait 15-20 minutes for the chia seeds to gel. If the pudding is too liquidy, add a tablespoon of chia seeds. If the pudding is too solid, add some more coconut milk. (I have found that different brands of chia seeds have different absorbency levels)
  3. Separate into your portion sizes. I put them into little jars or plastic containers, suitable for taking to work. If I’m having them at home I like to alternate layers of the chia seed pudding with some berries for a more attractive presentation.
  4. Add toppings of choice like fresh fruit and berries, yogurt, nut butter, and/or muesli. Enjoy! These puddings are fine to store in the fridge for up to 4 days.
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