I have more Chia seeds that I know what to do with, thanks to Hannah over at Zone in Yoga! Having more food than I need fills me with anxiety, mainly because I don’t want to waste it but also because I understand (in a small way) the energy it takes to produce food. To nurture a seed as it grows, protecting it, feeding & watering it. And even with all that nurture you’re not guaranteed a harvest, so what food we have is precious! So anxiety over, back to the abundance of chia seeds and this delicious, filling and very simple breakfast pudding! For those of you not in the know on chia seeds health benefits, there’s plenty to read. They are a rich source of omega-3 and high in protein, which makes this a really filling breakfast with plenty of slow-release energy. Read more on chia seeds here…
Ingredients (serves 4):
100g chia seeds
50g ground almonds
1 tbsp raw cacao powder (or cocoa powder if that’s what you have)
1 tbsp maple syrup
1 handful chopped almonds
1 handful fresh or frozen raspberries
300mls almond milk
1. The pudding will be stored in the fridge overnight so use a container big enough to hold around 800mls liquid. Or a large mixing bowl.
2. Add the chia, ground almonds, chopped almonds, cacao, maple syrup and raspberries to the bowl.
3. Pour over 300mls almond milk and mix until the cacao has been thoroughly incorporated. (The chia seeds will begin to absorb the milk and form a jelly like coating, this is what will set the pudding overnight).
4. Stand overnight. Use an ice-cream scoop to serve the pudding and add extra raspberries if required…