Chia seeds are, in the world of food trends, pretty huge at the moment and it’s easy to see why. In terms of nutrition they’re quite a little power-house, containing more Omega-3 than salmon, pound for pound. The seeds come from a plant which is related to mint (although they don’t taste minty) and are high in fibre, protein and calcium amongst other things, and eating them has been proven to aid weight-loss. Some of us in the MTW house are a little iffy when it comes to dairy, which can make getting enough calcium hard, so adding chia will really help.
Getting seeds into your diet can be quite tricky if you don’t know how to prepare them, but luckily with chia seeds it’s really easy to make them into a pudding which uses just a few ingredients and is amazingly good for you. As you’ll know if you’ve gone through some of my slow cooker posts, we try to limit our sugar here in the Mum’s the Word house and instead opt for erythritol, which is actually a sugar alcohol which contains NO calories and none of the nasties of something like aspartame, and is zero-GI, making it completely safe for use by diabetics. If you also need Omega 3 supplements, this is our recommended site.
I’ve played around with a few chia seed pudding recipes, adapting as I go, and have ended up with something we all love…even Chuck likes it!!
Here’s how we make OUR chia seed pudding:
- 1 can of coconut milk
- 1/2 a cup of chia seeds
- 1 1/2 tsp of vanilla extract
- 1/2 a cup of erythritol
- 1/2 tsp cinnamon
- Shaved coconut (optional)
- Place all of the ingredients in a blender
- Blend for 1-2 minutes until all of the ingredients are combined
- Pour into ramekins or individual serving bowls
- Top with a little shaved coconut (if you like it)
- Refrigerate for at least 4 hours
The thing that we love about this pudding is that it’s sweet enough to feel like a real treat for dessert, but not so sweet that it would feel overwhelming as a breakfast. A small 100ml portion is also incredibly filling and feels like a really nice alternative to porridge, especially if it’s a hot day and you don’t want to go off in the morning laden with a belly-full of hot oats!
Obviously, the flavour is very coconutty, which is great if you’re a fan of coconut, but not ideal if you aren’t, however you can also flavour it with other things. Husband uses protein powder as a supplement after weight-lifting and I’m thinking of adding a scoop of either chocolate or banana next time we make it (or maybe BOTH!) to see how it affects the flavour. I think people also add raw cacao powder to the mixture too, but I’ve not tried that yet.
Do let me know what you think if you give this a try, or if you have any alternative recipes for things to do with chia!