This week over on my Facebook page we were chatting about food prep and how I usually spend the first few days of the week double cooking, or prepping food to enjoy over the rest of the week. I also indulged in a little fridge porn and showed you how I organise my fridge.
A few of you asked about my chia pudding recipe, well its not even really a recipe. You honestly pop it all in a jar (you know how much I love a jar) shake it up and leave it in the fridge. It tastes way better that any shop bought chia pudding. If you’ve never tried it, don’t be put off by the way it looks. The texture is light and not slimy, and absorbs any flavour you add to it.
Chia pudding can be layered up with granola, yoghurt and fruit for breakfast, or just as it is for a snack. I love mine with yoghurt, or my new invention is with cinnamon and prunes. You can also add a spoonful to any smoothie for extra fibre / omega intake.
A word on the that fibre content, don’t over indulge on this if you are new to it, it really does have a high fibre content. To quote my friend THE NUTRITION GURU:
1 tablespoon of chia contains approx 6 grams of fibre which is the equivalent of 4 slices of multi grain bread. When the recommended amount of fibre intake per day is 25 grams (females) and 30 grams (males), a tablespoon of chia added to the diet is a fabulous way to reach that target. More chia facts on her website
You can choose what type of milk to use, but I love using coconut milk, my favourite being ‘Coconut Quench’ which is in the long life / alternative milk section at Coles. Its more of the type of milk you would pour onto cereal that cook a curry with. I’ve also made this with rice milk, almond milk, cashew milk and soy milk. I’ve not tried it with cows milk yet.
Here’s the how to….
- 2 cups of your choice of milk (see above for info)
- ½ cup of chia seeds
- ⅓ cup of maple syrup or honey (or to taste)
- 1 teaspoon vanilla extract
- You can also add your choice of flavouring -
- Fruit puree
- Place all ingredients in a jar, shake and leave for at least 2-3 hours.
- Keeps for about 5 days in the fridge.