Chia pudding is one of my favourite things to make when I feel like a treat. It is easy to make, fun to eat and you can play around with different ways of making it. I used to eat it more often before I started following an animal-based diet and lowered my fibre intake, but I will still have foods like chia pudding occasionally.
Chia seeds are always handy to keep around for when you are in a rush and want to make an easy dessert or just want to have breakfast. I enjoy the texture of chia seeds when they have been soaking in some sort of liquid for a while. They are like little bubbles or balls that dance around on your tongue. As I said, it is fun to eat.
I think having chia pudding for breakfast is a much better alternative to a grain-filled breakfast like cereal or oats. I know, I know, a lot of people love their overnight oats, but I’m just not a fan of grains. I don’t trust them.
But I do recommend this chia pudding recipe:
Low-Carb Chia Pudding
Ingredients:
5 tbsp chia seeds
1½ cup milk, any kind
1,5 tbsp honey, 1,5 tbsp xylitol, or 2 tbsp erythritol
1 tsp vanilla extract
Instructions:
Warm the milk in a saucepan. Then whisk in the vanilla and sweetener. Do this over a medium heat, and do not let the milk boil. Whisk in the chia seeds, divide into separate bowls or jars (you could also use a glass), and leave in the fridge to cool and thicken. It will usually take around 20 minutes for the chia seeds to soak up the liquid and the mixture to fully thicken.
Variations:
- Golden Milk Chia Pudding: Add 1 tsp turmeric and a pinch of black pepper to the basic recipe.
- Chocolate: Add 1 tsp of cacao to the recipe and maybe even some dark chocolate chips. You can add more cacao if you want a dark chocolate chia pudding.
- Fruity: You can layer some fresh or even frozen fruit, such as berries, peaches, apricots, papaya, etc. Mixing in a fruit coulis will also make for a tasty pudding.
Servings: 2
