Chia seeds are high in protein and are a healthy source of omega 3, the oil found in the sorts of oily fish that we should all be trying to include in our diet. Not a fish fan? These might be the tasty treat for you! Chia seed ‘puddings’ make a great breakfast or snack – prep them ahead of time for a quick option. They can easily become a portable meal, just make them directly into a watertight storage tub for food on the go. You can adapt the recipe really easily – keep the ratio of chia seeds to liquids the same. The texture of chia seeds can seem a little strange at first – they take on liquid and turn to a soft gel-like consistency – but they taste great when combined with fruit and yogurt.
Serves 2. Takes 10-15 minutes to prepare, plus 2 hours or more chilling time
Ingredients:
- 250ml milk of your choice (we used coconut milk)
- 45g chia seeds
- ½ tsp vanilla extract
- 1 ripe banana, roughly mashed
- 100g blueberries or raspberries
- Handful of dates or prunes, pitted and chopped
- 4-6 tbsp plain yoghurt
- 1 kiwi, peeled and diced
- 2 tbsp flaxseeds
- 2 mint leaves
Method:
Put the berries and dried fruit in a pan and gently heat for a few minutes until softened and juicy. Mash if needed and set aside to let cool.
Place milk, chia seeds, vanilla extract and banana into a bowl and stir well to combine.
Divide chia seed mixture into two glasses, ramekins or tubs. Top with a good dollops of the berry mixture and some sliced kiwi, then add yoghurt, a few mint leaves and a sprinkle of flaxseeds.
Place in the fridge and leave for at least 2 hours or ideally overnight until the chia seeds swell into a gel like consistency.
Enjoy!
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