Chia pudding is one of those staple recipes in my Plantiful Kitchen. It can be used as a breakfast main dish, or garnish, it can be eaten as a healthy snack, and even disguised as a dessert. Part of what makes it such a versatile dish is that it starts out simple and can be dressed up so many ways.
You will notice that chia seeds have a neutral flavour which makes them a blank canvas for creativity. On their own they are crunchy and make a nice topping sprinkled atop a smoothie bowl, oatmeal or salad. However, it’s when they come in contact with liquids that the real magic of chia seeds happens (ok, and maybe when you water them until they sprout “ch-ch-ch-chia”). The tiny chia seed can absorb up to 10 its weight in liquid, and when it does it forms a sort of gel pack around the seed, making it jiggly and gelatinous. It is this expansive quality that makes chia seeds filling, soothing on the digestive tract and great source of fibre that helps eliminate toxins from the body.
When making this dish for a refined crowd, opt for white chia seeds as the most common variety found in stores is black.
Key Nutrition Benefits:
- Rich source of antioxidants
- Rich source of omega-3 fats
- Are a complete protein
- Great source of fibre
- Source of vitamins A, B, D and E and minerals calcium, potassium and magnesium
- More iron rich than spinach
Simple Flavour Options
The recipe below is for a basic Vanilla Chia Pudding. It can be enjoyed on its own, or by dressing it up in the following ways:
- Top or layer with fresh berries
- Make a parfait with granola or brownies
- Top with a fruit puree or compote
- Sweeten with cocoa for chocolate, or cinnamon for a grounding pudding