This is by no means a health blog. If you are a regular reader of Chew Town, you know that I am a big advocate of pasta, bread and sweet treats. That doesn’t mean that I don’t enjoy healthy trends, it just means that I eat it when I have assured myself that it can also be made flavourful.
I came a little late to chia seed puddings. While the health conscious were eating it by the bucketful, I was getting my palate used to the texture of a soaked chia seed. Now, that I’m used to it, I can announce that I am a fan.
Also, I am completely and utterly in denial that there is a highly likely chance that I might be a little lactose intolerant. I’m avoiding getting that checked though and am 100% sure that if I stick my head in the sand long enough my body might get over it… unlikely, but I’m sticking with it.
So, a chia seed pudding made largely from chia seeds and almond milk gives my body a nice respite from the yoghurt and fruit I so love.
The key to making a tasty chia seed pudding is to make sure it is flavoured with other elements. Really you can do anything you like, add honey or maple syrup, include fragrant spices, top it with caramelised fruit and nuts… but whatever you do, you will need to add some flavour to it. The best thing is that it is totally customisable to your tastes.
I have flavoured mine with cardamom, maple syrup, fresh fig, orange segments, vanilla bean paste, pistachio and cocoa nibs. I also used black chia seeds as I love the contrast of their colour with the almond milk when served in a glass bowl.
Orange Fig and Cardamom Chia Seed Pudding
- 2 cups almond milk
- 1/2 cup black chia seeds
- 1 teaspoon vanilla bean paste
- 2 tablespoons maple syrup
- 1 teaspoon cardamom
- Orange segments
- Fresh figs
- Toasted pistachio
- Cacao nibs
Combine the almond milk, chia seeds, vanilla bean paste, maple syrup and cardamom in a large jug. Whisk until well combined then pour into four individual serving bowls.
Place in the refrigerator for a minimum of four hours (but preferably overnight) to let the chia seeds soak and expand.
To serve, top with orange segments, fresh fig, toasted pistachio and cacao nibs.