Chia Seed Pudding

chia seed puddingReady for a new start for 2014? Lets begin with breakfast.

We have been eating chia seed pudding for a while now. It’s absolutely delicious and perfect for breakfast.

So easy to make and stays fresh in the fridge for up to three days.

  • Makes: 4 serves
  • Prep Time: 5 mins
  • Fridge time: 4 hours
  • Container: 1 litre container with lid that can be shaken

2 1/2 cups of unsweetened almond milk
2 tablespoons of The Sugar Breakup Golden Rice Malt Syrup
1/2 cup chia seeds
2 tablespoons coconut flakes
1/2 teaspoon of coconut essence

Method: It’s so easy!

  1. Into a 1 litre jar with a lid, put the almond milk, coconut essence and rice malt syrup and give it a good shake.
  2. Add the coconut flakes and chia seeds and give it a good shake again
  3. Put it into the fridge
  4. After 1-2 hours give it a stir and another good shake
  5. Leave it for at least 4 hours so the chia seeds soak and soften
  6. Divide into 4 servings, add your toppings and enjoy
  7. Can last in the fridge for up to 3 days

Serving suggestions

  • You can add some berries or fruit of choice
  • For our full fat friends you can add some cream
  • We added some extra coconut flakes and some almond flakes

Alternative flavours

Vanilla chia seed pudding
Leave out the coconut flakes and coconut essence. Instead add 1/2 teaspoon of vanilla extract and 1/2 teaspoon of grated lemon zest.

Lamington flavour chia seed pudding
For a chocolate hit, make pudding exactly as recipe says, but add 1 tablespoon of Dutch cocoa powder and increase the almond milk by another 1/4 of a cup.

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