Chocolate and Strawberry Chia Seed Pudding

July 11, 2017

 

 

I have recently really loved experimenting with Chia seeds. Especially for breakfast! Its really quick and easy to prepare and packed full of nutrients. 

 

It is said that chia seeds were a source of energy for the Aztecs warriors which gave them strength and endurance. Chia means “strength” in the mayan language. The seeds are rich in fibre, omega-3 fats, protein, vitamins and minerals. Research has found that the chia seeds benefits include:

  • Promoting healthy skin

  • Reducing signs of ageing

  • Supporting the heart and digestive system

  • Building stronger bones and muscles, and more. 

 

Chia seeds have become very popular as of recent and Pinterest is full of recipes to help prepare and make the most of these seeds. I like to prepare the seeds in the evening, to let them swell over night in the flavour combo I choose, all ready for a quick breakfast. Its ideally great for a work day as I never get time to eat in the morning, so I pack a small container and eat it throughout the morning. It keeps me full for at least 3 hours! I have a history of grabbing a bagel or a croissant to save the pennies and for a quick meal but Im slowly discovering healthier options which are not so difficult at all and have long term benefits. 

 

I love this chocolate and fruit pudding recipe which is really quick and easy to prepare. 

 

1/3 cup Greek Yoghurt

2/3 cup Milk 

4 1/2 tbsp Black Chia Seeds

2 tbsp Cocoa

3 tbsp Maple Syrup 

1 tsp Vanilla essence 

Fruits of your choice ( I like using Strawberries, Raspberries or Bananas)

Optional- Nuts for some texture, such as flaked almonds. 

 

Mix up all the ingredients ( except fruit and nuts) into a container and shake vigorously to blend the yoghurt well with the rest of the ingredients. All the chia seeds will have spread around the container, so take a spoon/ spatula and scrape them away back into the liquid The seeds will need all the liquid to be able to swell up. Thats all you need to do. Place the mix into the fridge and leave over night. If I can,  I go back to the container a few hours later and mix it again to ensure all the seeds do not sink to the bottom and create a thick layer. 

 

I like my pudding to be a creamy consistency, but if you find its too thick, you can loosen it with a bit of milk. I use 1:3 parts of yoghurt to give the pudding a slight tang which I find goes will with the sweet and bitter  notes of the cocoa and maple syrup. If you do not want to use yoghurt, you can use 1 cup of milk instead. 

 

In the morning, I just spoon out how much I would like and serve with my choice of fruits and nuts. 

 

Simple and Easy!

 

Don't forget to share your pics with me, if you decide to use the recipe. Enjoy.

 

Sal x

 

 

 

 

 

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