They say the ancient Incas used to run for hundreds of miles on chia seeds, a hugely nutritious seed packed with omega 3s, protein, fibre and other micronutrients – boosting energy, stabilising blood sugar, aiding digestion, and lowering cholesterol.
They also make awesome low carb puddings.
I make all sorts of chia seed puddings, this one is flavoured with mango and then layered with sweetened Sky yoghurt with vanilla essence, with raspberries and pumpkin seeds on top. How you make yours is up to you, but here’s the basic recipe.
Chia seeds – half a cup
Almond or other plant milk – two cups
Dates – two or three medjool dates, stoned
Vanilla essence – to taste
Whoah whoah, what no quantities? The thing with chia seed puddings is it’s all about the ratio – you’ll need one part chia seeds for one part liquid. I actually use American cups for this, going for a quarter cup chia plus a full cup liquid per serving.
Blend the milk with the dates and vanilla essence in a high powered blender, maybe with a pinch of sea salt. Other flavours would be chocolate of course (raw cacao) or cinnamon if you’re feeling festive. You can also add fresh mango, dessicated coconut and lime juice for a tropical twist. Or strawberries or whatever you fancy, really.
Add your chia seeds to the liquid and stir constantly with a fork for a couple of minutes to stop the seeds clumping. Leave for a few minutes and give another stir before covering and leaving to set. It can take a few hours for it to come together to a slightly runny tapioca like consistency. If it’s too thick then add some more liquid. If it’s too runny leave for a little longer, more often than not it gets a lot thicker than you think.
It’s really delicious just like that, but can be a bit boring, so when it’s done have a play with other ingredients. Blitz some soft fruit and layer that or make a compote. Nuts and seeds on top give great contrasting texture. Layer with some Skyr mixed with Stevia/Xylitol, almond milk and vanilla. So good, and so good for you!