by Niamh Burke Neff
All this requires is about three minutes, a glass jar, chia seeds, a liquid of choice (to reactivate the chia seeds), flavours of choice, and a fridge – then hey presto – a delicious nutrient-packed meal fit for royalty!
The versions I made here are raw, sugar-free and vegan, you can, however, use whatever you like in this, it really is that versatile so play with it a bit. Chia pudding is also a great way to pack in your superfoods and what I turn to for breakfast/brunch once the summer weather has left and the autumnal weather begins. It’s the perfect transition between warm weather smoothies and the warm winter breakfasts of oatmeal or pancakes.
I’ve created two different versions here from seasonal garden produce which will appeal to both sweet and savoury lovers alike:
Cardamon, cinnamon and coconut chia ‘pudding’
Topped with fresh nectarine, raspberry, coconut flakes, bee pollen, and cacao nibs, drizzled with red grape and lemon thyme syrup.
The grape and lemon thyme syrup is the result of a recent experiment to come up with interesting ways of using the abundance of grapes in the garden. The result is a wonderfully flavoursome alternative to ‘maple syrup’ – something I will enjoy pouring over my pancakes and oatmeal throughout the cold Alpine winter months. You’ll find the recipe for the syrup below the chia puddings.
Incidentally, the caramelized buckwheat recipe I posted with the ‘O-ghurt’ recipe would work well sprinkled over this pudding too…
Ingredients (serves 4)
- 1 two inch stick of organic cinnamon
- 6 cardamon pods
- 4 cups of organic unsweetened almond milk (you can also use normal milk or any other milk substitute)
- 2 whole organic vanilla pods (or substitute with 2 tablespoons of vanilla extract)
- 1 cup organic chia seeds
- 1 cup of coconut meat (optional)
- 2 tablespoons of organic coconut blossom nectar (you can also use agave, maple syrup or another substitute instead)
Method
Place the cinnamon, cardamon and vanilla pods into a high-speed blender and mix until powdered. Add all the remaining ingredients (apart from the chia) into the blender and blend for about 1 minute. Place the chia seeds in a glass jar, cover with the blended ingredients, close the jar and shake to mix thoroughly. Place in a fridge overnight and decorate with whatever toppings you wish. The pudding will keep in a fridge for 3-4 days.
Raw cacao, coconut and chia ‘pudding’
With banana and blueberries, topped with coconut, blueberries, cacao nibs, goji berries, and bee pollen. Insanely delicious – it has a light mousse consistency and is not too sweet to have for breakfast if you fancy something easy and decadent in the mornings.
Ingredients (serves 4)
- 1 x 14oz tin of organic coconut milk (I used full fat)
- 2 cups of organic unsweetened almond milk (you can also use normal milk or any other milk substitute)
- 3/4 cup of organic raw cacao powder
- 2/3 cup of organic coconut blossom nectar (you can also use agave, maple syrup or another substitute instead)
- 1 cup organic chia seeds
- the seeds from 1 organic vanilla pod (or substitute with 1 teaspoon of vanilla extract)
- 1/2 teaspoon Himalayan Pink Salt (or any other type of salt)
Method
Place all ingredients (apart from the chia) into a high-speed blender (I use a Vitamix) and blend for about 1 minute. Place the chia seeds in a glass jar, cover with the other ingredients, close the jar and shake to mix the ingredients thoroughly. Place in a fridge overnight and decorate with whatever toppings you wish. The pudding will keep in a fridge for 3-4 days.
Red grape and lemon thyme syrup
The quantity here makes 2 litres (just over 4 US pints) of syrup, which, believe me, you will want to make. This can be used over a multitude of dishes and will even jazz up a fizzy mineral water or even a cocktail or two.
Ingredients
- 5 kgs (11 lbs) red grapes
- 2 kgs coconut blossom sugar (or another sugar substitute)
- 5 medium to large sprigs of fresh lemon thyme
- 2L (half a US gallon) water
Method
Wash the grapes and remove from their stalks. Place them in a high-speed blender together with some of the water and blend until smooth. I chose to use them whole, with skin and seeds so as to retain some of the vitamins. Place all of the ingredients into a large pot and gently simmer until reduced by half and the liquid has reached a syrup consistency. Strain the mixture and pour into sterilized glass bottles. Seal the bottles, refrigerate, and use as required. It should hold for about three months, that is, if you resist finishing it all immediately…
Enjoy!
