Chia puddings are incredibly simple to make, and are delicious ways to get the goodness of chia into your body every day. Just 2 teaspoons of chia seeds provide over 150% of the daily requirement for the essential omega 3 fat, alpha-linolenic acid. Chia seeds are also rich in fibre, calcium, iron, magnesium and zinc.
Make chia pudding the night before, and it will be good to go for breakfast.
This recipe serves 3-4 light eaters, or 2 hungry people.
Ingredients:
2 tbsp chia seeds
1 cup unsweetened plant milk (I used Bonsoy)
1 tsp vanilla extract
1 tsp ground cardamom
1 large mango
1 x 125 g punnet raspberries, or 125 g frozen raspberries, defrosted
Desiccated coconut, for topping
Method:
In a medium bowl, whisk chia seeds, plant milk, vanilla and cardamom together. Leave in the fridge for at least 2 hours, or preferably overnight, so the chia seeds can form a gel from the plant milk.
Just before serving, dice mango, halve raspberries, and gently mix through the pudding. Spoon into serving bowls, and sprinkle lightly with desiccated coconut.
