First time I had a chia pudding was maybe in a hotel and at the breakfast buffet where you actually can take the opportunity and try new thing. Normally, I am not a big fan of puddings, but the chia pudding is something different. This is a little jar full of important nutrients. The chia seeds are excellent course of omega-3 acids, antioxidants and provide fibre, iron and calcium. I don’t think they have a dominant flavor, and therefore you can flavor your pudding like you prefer.
This chia pudding I flavored with fresh cardamom and topped with berries, crispy walnuts and coconut chips.
I prepare my chia pudding in the evening and eat it for breakfast the next morning.
Ingredients (2 pers):
- 2 cups almond milk (or coconut milk)
- 6 tbsp chia seeds
- 5 ground cardamon pods (or 1/2 tsp vanilla extract)
- dried raspberries
- coconut chips
Pour the milk into two portion sized jars or one bigger jar. Add the chia seeds and the ground cardamon into the milk and stir. If you go for coconut milk, the texture of the pudding will get thicker than if you use almond milk.
Put a lid on the jar and keep the pudding in the refrigerator over the night for the seeds to expand.
Take out the jar(s) and add you preferred (and what’s in season) on your pudding. I chose a mixture of different textures and therefore blueberries, walnuts, dried raspberries and coconut chips.