(Firstly, sorry for the late posting. I’ve been away for 2 days moving all my belongings into my new flat. I’m not actually moving in for 2 weeks as there are a couple of things to be done before then and I don’t need to be there until the end of the month when I start my Masters…I said this would be a busy month! Anyway, just wanted to fill you in. Back to the matter in hand…
This magical little seed isn’t that new to me and likely not to you either as it’s been prominent, particularly on the vegan “scene”, for a couple of years now. Even so, I wanted to feature it as it’s only recently that it has earned a firm position in my pantry and I’m using it almost daily.
It’s not just fantastic for its versatility in the kitchen but has a whole host of health benefits too. It’s very rich in omega-3s, which as you probably know, are essential fatty acids (EFAs) that our bodies need for optimal health. Chia is also full of quality protein, magnesium, calcium, antioxidants (more than blueberries), iron, folate and soluble fibre.
So, what did I make with it? I’ll share a few other chia recipes below but this time around I opted for a simple Strawberries ‘n’ Cream Chia-Oat Pudding for breakfast. If you’ve been around Coconut and Berries a while you’ll know of my endeavours to get up earlier in the morning, and I’ve found making interesting and tasty breakfasts helps entice me out of bed! This pudding needs mixing up the night (or a few hours) before you want to eat it so it’s all ready to eat in the morning, even more encouragement to jump up immediately when the alarm sounds instead of hitting the snooze button…
Strawberries ‘n’ Cream Chia Oat Pudding:
1T Chia seeds
1/2C Almond milk (add more in the morning to thin if desired)
70g/2.5oz (approx 1/3C) Strawberries
A few drops of vanilla stevia (to taste) OR sweeetener of choice
In a short-cup blender, blend together strawberries and almond milk. Add stevia to taste. Add oats and give a quick pulse to break the oats up a little bit. Stir in chia seeds, pour into a jar or bowl, cover and let sit overnight in the fridge, or for at least 1 hour for the pudding to thicken up.
Top with nut butter and fresh fruit if desired. I went for my current favourite combination of cashew butter and sliced banana
Chia seeds’ ability to soak up liquid is what makes them really versatile in the kitchen.
For a dessert or snack you can nix the oats and just stir in chia seeds to non-dairy milk and add fruit, cacao/cocoa or other flavours for a tasty and satisfying ‘pudding’ of sorts. If you saw my green tea ice cream post you’ll know I’m a matcha fan, so this Matcha Chia Pudding from Gena at Choosing Raw is on my to-make list.
Ground chia seeds work well as an egg replacer in b)aked goods, an alternative to ground flax which is what I usually use. See these Banana-Walnut-Chia Muffins (GF).
It adds bulk to smoothies too. This Cacao- Maca-Date one is my favourite indulgent breakfast smoothie.
Finally, I still haven’t made but must make Angela’s Super Power Chia Bread (GF). It uses buckwheat too! (See yesterday’s “B” post)
That’s all I can think of right now but if you use chia seeds for anything else please do share in the comments below.
I’m off to catch up on all your MoFo posts, see you all tomorrow for the letter “D”.