Ingredients
2 tbsp chia seeds
2 dl almond milk (unsweetened)
1/2 – 1 tsp cinnamon
Method
For a single serving put 2 tablespoons of chia seeds in a bowl with 2 dl of almond milk. Any other plant-based milk works. I recommend unsweetened at all times and preferably without thickening agents.
Stir for at least 5 minutes to prevent it from clumping. Keep in the fridge and it’s ready after 2 hours, but I always let the pudding wait overnight.
Chia seeds can absorb 9 times their weight in liquid so they are perfect for puddings. But it’s important to let them absorb liquid before you eat the seeds. Otherwise it can be difficult for digestion. It differs how thick people prefere their puddings, if you like it to be really solid add more chia seeds. It’s as simple as that.
In the morning stir in the cinnamon and I mix in several types of seeds too; pumpkin seeds, sunflower seeds, hemp seeds, linseeds and sesame seeds. Top with fresh blueberries and pomegranate.
Chia seeds have no flavour so the possibilities to improvise are endless. It can be nice to blend in coconut cream or gluten free oats for example. Sugarless jam can be nice as a topping and you can use the spice and fruits you like.
I like to put a bit of vanilla and/or cinnamon in it. Sometimes ginger. Lime is good too. Even a tiny bit of organic, dark cocoa powder. Mango and roasted coconut flakes are a delicious combination. Passion fruit is great for this too. Everything that has a bit of a crunch is nice as the chia pudding has a creamy texture.
It’s possible to make bigger portions because it keeps in the fridge for at least 4 days. Use a stand mixer and keep it going for 15-20 minutes.
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