Great for weight loss and no added sugar
I was out and about in my local supermarket and I was so pleased to see that Chia seeds now appear to be mainstream. I mean, if you can find them in Tesco in Chepstow then you can pretty much find them anywhere.
I also saw some pots of ready-made Chia pudding in the refrigerator cabinet. If you are in need of a quick chia fix, then these may well be a good option. Chia pudding is also super straightforward to make at home.
This version uses almond milk but you can also use coconut milk for a nut free chia pudding.
Chia seeds are very high in protein at 14% and low in carbohydrates. High in fibre, chia can help you to feel fuller for longer so Chia pudding is the ideal pudding or sweet treat if you are trying to lose weight. They are also full of anti-oxidants and high in Omega 3s. Not bad for such a small seed.
Whilst they may have only just have started to hit the supermarkets, chia seeds have been consumed for hundreds of years. In fact, they were the food of choice for travelling Mayans as they were light and easy to carry.
Note: if you omit stage 2, you will end up with clumps of chia pudding which will be rather unpleasant to eat and take a while to unclump with a fork. A little bit of effort at this stage will yield a great chia pudding.
- Place the chia seeds with the almond milk/coconut milk and vanilla seeds (or extract) in a large glass jar with the lid screwed on tight and give it all a good shake so the chia seeds are well covered by the liquid.
- After 5 minutes, whisk with a fork to separate the seeds and continue to whisk every 5 minutes until after 45 minutes has passed. After 45 minutes, they should swell and look a little like cooked tapioca.
- Transfer to the fridge and use within 2 – 3 days.
- Top with strawberries to serve and drizzle with honey or maple syrup.
- This will keep for between 2 -3 days in the fridge.