Chia seeds. Packed with a big nutritional punch in a tinylittleseed. Chia seeds are interesting little buggers. When dry, they look kind of like a poppy seed. When moisture is added, it basically turns into a gelatinous orb. It has been debated that these seeds can help curb hunger. I guess my take on it is that since the seed sort of expands, it helps you to feel more full. In addition to maybe curbing hunger, these seeds are pretty good for you. Fiber, protein, calcium, antioxidants, and omega-3. All of that in these tinylittleseeds.
I typically use Chia seeds when I make shakes and smoothies. I’m always looking for other uses for these funky little seeds. Recently, I came across this pudding recipe on the Deliciously Organic site. Sounds pretty delicious.
1-1/2 Cups full fat coconut milk
4 Tbsp real maple syrup (or honey)
1 Tbsp vanilla extract
1/2 tsp almond extract (optional)
1/3 cup chia seeds
1/2 cup fresh berries
1. Whisk coconut milk, maple syrup, and extracts until smooth.
2. Stir in chia seeds
3. Divide mixture evenly between 4 glasses.
4. Let sit at room temperature for 2 hours.
Note: If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.
I found this recipe a couple of days ago, printed it off, and set it on my counter. This morning, before work, I quick whipped up a batch to throw in my lunch bag. I altered it just slightly due to time. I had about a half a can of coconut milk and added almond milk to make the 1-1/2 cups. I was out of maple syrup so I used honey. I didn’t have any almond extract so I left that stuff out as well. I had my blender out, so I threw it all into the blender and gave it whirl. Once mixed, I poured the pudding into mason jars and put them in my lunch bag for work.
Around lunchtime (about 6 hours after making the pudding), I tried this stuff out. I added fresh raspberries to make it pretty. This stuff is pretty fantastic. As my medic partner so eloquently put it, “It looks reptilian!” The seeds do give it a funky look and texture, but that’s alright. The flavor makes up for it. It totally reminded me of tapioca pudding. Subtly sweet, a hint of vanilla, and packed with healthy goodness.
I WILL be making this again. I foresee having this stuff on hand often to have as dessert. Perfect.
Recipe HERE. Also listed is a chocolate version. I plan to make that one next time. I have fond memories of warm tapioca pudding with chocolate chips. Ahh, memories.