Chia pudding can be a tricky one, especially for those less drawn to ‘health foods’, to get their heads around. The idea that a hard little seed will turn into that gelatinous breakfast food (do I make it sounds appealing yet?) at the mere sight of any liquid is hard to believe. I think it’s also had a bit of a bad rap in the past, often unkindly described as frog spawn. I admit, the similarities are uncanny.
Before I tried this recipe, I too highly disliked the representations of chia pudding I’d had in the past, mainly due to a particular brand that lines many supermarket shelves. If you know the one I’m talking about, then I think you may agree! But this recipe is a little different. Taken from the first page of Ella Woodward’s new Every Day cookbook, the soaking of chia seeds in almond milk, spices, maple syrup and nut butter gives it a creamy sweetness, and robustness, it needs.
I top mine with slices of banana, frozen blackcurrants and toasted rice puffs. I have to admit, even after this protein packed bowl I’m hungry again two hours later – but that’s what my stash of blackcurrant scones is for. After all, I’m never content for long…
Maple Chia Pots:
Ingredients (serves 2)
500ml almond milk
2 tbsp maple syrup
2 tbsp nut butter
2 tbsp shelled hemp seeds
2 tsp coconut oil (I left this out)
2 tsp ground cinnamon
2 tsp ground ginger
10 tbsp chia seeds
In a bowl, mix all the ingredients well and cover. Let it sit for at least six hours in the fridge, or preferably overnight. In the morning, remove and let it come to room temperature. Enjoy with whatever fruit and toppers you have to hand.