This post and video have been a long time coming. I have now shared this recipe with so many people and it has been a hit with them all so far. I have been talking about releasing this video for ages but we just couldn’t do it. We filmed this 5 times but each time we would find the video corrupted or blurry or the camera not working. One time the SD card broke!
So against all odds, here it is. Ryan demonstrating how we make one of our favourite recipes. This is a breakfast staple in our house. We eat it with fruit in the morning, sometimes with muesli or for afternoon tea. It is delicious, filling and healthy. Make sure you check out the many variations under the method below. There is a version that is nut free. It can be made dairy free and is also gluten free. Think that is everyone covered :-).
This Chia Pudding can be eaten at breakfast time with fruit and or yoghurt. It is also a great snack or dessert. Variations are many and suggestions are listed below the instructions.
- Pour half the milk into a food processor.
- Add remaining ingredients except chia seeds and blend on high until the mix is smooth.
- Add remaining milk and mix well.
- Taste for sweetness. If not sweet enough for you, add more honey.
- Add chia seeds and mix on slow speed for 10-20 seconds.
- Decant into jars or a container and refrigerate for at least an hour before eating.
Will keep in the fridge for a few days - if it lasts that long!
- Other fruits - instead of the berries we sometimes use a dragon fruit, a peeled, chopped orange (get the seeds out first), a banana or two,
- Nut free - leave out nuts but use 1 cup chia seeds
- For a thicker pudding that sets firmer, add 1 tbsp psyllium husk. This is also a great pro-biotic.
- For a pudding without chocolate, leave out the cacao powder and add 1/4 cup more chia seeds.
- Add food grade essential oils such as orange, lemon, peppermint etc.