I love crunchy seeds mixed into my breakfast cereals or yoghurt. One year ago, I stumbled upon chia seeds. As a so-called “superfood”, chia seeds are on everyone’s lips as they contain a whole lot of nutrients. I use chia seeds regularly in my cereal, porridge and as a pudding. Chia pudding is easy to prepare and based on the small seed’s ability to swell.
For the pudding, the chia seeds are mixed with milk at a ratio of 1:6 and then kept in the fridge for two hours to make the seeds swell up. Chia pudding is especially tasty when mixed with fruits and I like to make a nice layered dessert out of it. For this, the chia pudding is filled into glasses along with fruits, yoghurt and seeds. This does not only look good but also tastes really delicious.
- 3 tbsp. chia seeds
- 18 tbsp. milk (e.g. almond milk)
- 1 tbsp. maple syrup (if you like)
- 100 g blueberries
- 125 g stewed fruit (e.g. Currant-Apple Paste)
- 2 tbsp. coconut flakes
- 180 g yoghurt (e.g. soy yoghurt)
- 2 tbsp. ground linseeds (or nuts or different kinds of seeds)
- Mix the chia seeds with milk in a bowl at a ratio of 1:6 (6tbsp. liquid for every 1 tbsp. of chia seeds). Mix well and keep in the fridge for at least 2 hours or overnight. Make sure to stir the pudding 2 times in-between for an even consistency.
- For the layered dessert, fill the chia pudding into glasses. Sprinkle the blueberries on top but keep some as garnish. Spread the stewed fruit on the blueberries and sprinkle coconut flakes on it. Give the glasses a gentle shake for an even surface. Spread the yoghurt on top of the coconut flakes. Sprinkle linseeds on top and garnish with the rest of the blueberries.
- Keep in the fridge until serving.
Have fund and good luck trying this recipe!
Your Mrs Flury