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Chia Pudding needs to cooking on heat and can be prepared in a couple of minutes and then let it refrigerate for a few hours. This makes a filling and healthy breakfast that is rich in protein and fibre. It can be used in various desserts as well.
Serves: 2Â
Ingredients:
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Chia Seeds – 4 tablespoons
Sweetened Soy Milk/ Almond Milk / Dairy Milk– 2 cups
Vanilla Extract – 1/2 teaspoon
Cinnamon Powder – ¼ teaspoon
Strawberries – 5 to 6
Honey / Maple Syrup / Sugar – 1 tablespoon (optional), 2 tablespoons if using dairy milk
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Method:
- In a bowl, mix together chia seeds, cinnamon powder, vanilla extract, milk of your choice and vanilla essence. If you prefer, the pudding sweeter, add honey/maple syrup or sugar. I prefer not to use additional sweetener. If you are using dairy milk or unsweetened soy/almond milk, use 2 tablespoons of honey/maple syrup of sugar. Cover and refrigerate overnight. The chia seeds swell and become gooey.
- Before serving, chop strawberries. Layer the soaked chia seeds and strawberry pieces, alternately, in a tall/stemmed glass. Or mix them with the soaked chia seeds and serve in a bowl.
- Serve chilled.
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