I've been scrolling through the pages on my blog earlier and I've realized, I should probably have a break from a cakes...for a day or so. Healthy eating and all that, you know. So this morning, after a lazy tea in bed and chats on social media, I've decided to put the chia seeds back into a good use.
I'm presuming that you already know how good chia seeds are for you, and if you don't know that, you must have been living under the rock for quite a while my friend, but don't worry, there is still hope for you! Just have a look around your social media pages, feeds and magazines, and I'm sure you will find chia headlines somewhere there! (although, if you really want me to tell you how good they are, email me, and I will!)
One of my favorite things about chia is how easy it is to make (once you have soaked the seeds for a little while). They are also great addition to smoothies, even if not soaked. And don't get me started on the jams! Chia seeds are made for jams! Hello to all these berries and jam jars awaiting patiently in the kitchen!
Creamy Coconut and Vanilla Chia Pudding
- 2 tbs chia seeds
- ½ cup coconut milk
- 1 tbs coconut cream
- ½ tsp vanilla essence
- 1 tbs agave nectar or maple syrup
- In a small jar, mix together chia seeds and coconut milk.
- Keep stirring them gently until seeds start turning into gel like consistency.
- Add coconut cream, agave, and vanilla and stir it all together, ensuring the seeds do not stick to each other or the sides of your jar.
- Place in the fridge and refrigerate for at least 3-4 hours, for the best results, leave it in the fridge overnight.
- Top it up with favorite fruit.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.