I have to say I’m a relative new comer when it comes to chia seeds. Despite all the buzz about them the actual look of chia seed pudding (if I’m honest) mad me feel a bit queasy.
BUT this week I thought I’d banish my fear and give making chai seed pudding a whirl.
OMG why didn’t I try this sooner?
So here are the facts that you need to know about the Chai seed:
- They hold 9-12 times their weight in water and do the same when you’ve digested them meaning you feel fuller on less.
- They have twice the potassium of a banana
- THREE times the antioxidant power blueberries
- 3 times the iron of spinach
- 10g of fibre
- And they’re also packed with protein, omega 3 fatty acid and calcium.
So they pretty much are a super food in a world where the word superfood is totally overused.
Right so here is how I made my chocolate chai seed pudding…
To make 2 chia seed puddings you need:
- 6 tablespoons of chai seeds
- 2 cups of almond milk
- 1 tablespoon of good quality organise cacao powder
- Zest of 1/2 orange (optional)
- A handful of blueberries
Simply start by combining the chai seeds with the almond milk.
Sprinkle in your cacao powder and the orange zest and mix in.
Cover and pop in the fridge for around 2 hours – or until it really thickens up (you may find it useful to leave it in the fridge overnight).
Before eating story in your blueberries and serve.
If you feel you need to have it a little sweeter then add a little agave.
It’s the perfect guilt free desert and if you’re trying to quit sugar then you get the chocolatey hit without the nasties.
