Luscious chia pudding is the perfect vegan gluten-free breakfast or a healthy dessert alternative. It’s super easy to make and lasts about five days in the fridge. Chia seeds come from a flowering plant in the sage family native to central and southern Mexico. They are rich in omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. The seeds absorb up to 12 times their weight in liquid when soaked and develop a distinctive gel texture.
Chia seeds have been around for a very long time. There is evidence that the crop was widely cultivated by the Aztecs in pre-Columbian times and was a staple food for Mesoamerican cultures. Mayans thought the seeds to be a source of strength and consumed them before battle. Unlike flax seeds, chia seeds are digestible whole and do not need to be ground. The human body absorbs the same nutrients from chia seeds regardless of whether the seeds are dry or soaked.
I make chia pudding the night before and vary flavored syrups to sweeten. It has a creamy texture similar to thick yogurt that pairs well with many varieties of fruit, berries and jams.
Chia Pudding Recipe - serves 2
1/4 cup organic chia seeds
1 cup coconut milk
1/4 cup rose water (optional)
1 tbsp organic maple syrup
1/4 cup raspberry or blackberry jam
1/4 cup diced mango
Lemon zest
Whisk together chia seeds, coconut milk and rose water. Stir in syrup. Cover and refrigerate overnight. Mix well with a fork. Layer in a glass or bowl with jam and diced mango. Top with lemon zest. Yum!