January 22, 2013
I’m a little late to the party, but officially obsessed with chia seeds. And with Downton Abbey, too, for that matter.
I resisted both for a while. In both cases, my reasoning—part skepticism, part rebellion against their popularity—unraveled after just one try. Chia is pretty damn cool: it is nutritious, works as a killer substitute for egg in my waffles (recipe coming soon!) and just plain makes me feel good. Downton Abbey is also pretty damn cool: rich and layered, dramatic and well acted. My life is anew with both. I look forward to starting my day with chia (blended into my smoothie) and ending it with an episode (or two) of Downton. Pathetic? Perhaps, but I’m feeling energetic and highly entertained, two of my favorite things.
Thank you ch-ch-ch-chia and Lady Mary.
This recipe, a no-cook pudding made by mixing a few ingredients in a bowl and letting chia seeds do their thing, is a revelation. The texture is similar to tapioca pudding, but it has way less added sugar, way more nutrition (chia seeds are packed with amino acids and are a complete protein!) and—the best part—is way easier to make.
I’ve made three big batches of this pudding since developing the recipe and have served it at breakfast, as part of the hungry boy’s school lunch and for dessert. I love this stuff and can’t wait to experiment with it more. Using cow’s milk? Coconut water? The possibilities are endless!
Have you ever made a chia pudding? If so, do tell! What ingredients did you whisk together?
Coconut Chia Pudding
(can be shared with kids 6+ mos)
Makes about 2 cups of pudding
2 tablespoons honey or agave
1 cup coconut milk
1 cup unsweetened vanilla almond milk*
4 tablespoons chia seeds
1/4 teaspoon ground cinnamon (optional)
1. Put honey or agave in a small bowl and add a few drops of water. Whisk to thin the texture. If your honey is very thick or has crystalized, you may even want to heat the honey/water mixture to dissolve the sweetener.
2. Add thinned honey, coconut milk, vanilla almond milk, chia seeds and cinnamon, if using, to a medium bowl. Whisk until thoroughly mixed. Cover and place in refrigerator overnight or for at least 4 hours, until the mixture has a pudding texture. Serve cold. Store pudding in a sealed container in the fridge for up to 3 days.
* Note: To make this nut-free, simply substitute unsweetened vanilla soy milk for the almond milk or double the coconut milk. If you choose the latter, add pure vanilla extract to taste to get a bit of vanilla flavor.