Inspired by an image of Allie Lewis Clapp's breakfast on Instagram, I finally opened the box of chia seeds I purchased at Whole Foods a few months ago after trying a coworker's delicious-but-strange-looking almond milk chia pudding. Prior to that I only associated chia seeds with docile pets. Despite its gloopy appearance, chia pudding is a delicious, antioxidant-filled alternative to your morning cereal, especially with the crunchy additions of cacao nibs and walnuts (or other chopped nuts such as toasted almonds or hazelnuts). The key to making a good chia pudding is to shake or stir the seeds with the liquid vigorously, and to scrape off the seeds that inevitably cling to the bottom of the bowl before refrigerating it. This will ensure a thick, creamy consistency. I prefer to make the pudding in a lidded old jam jar to facilitate shaking and to create a portable breakfast for those rare mornings when I motivate myself enough to go to the gym before work.
CHIA SEED PUDDING WITH CARDAMOM, CACAO NIBS, WALNUTS, BERRIES & MAPLE SYRUP
INGREDIENTS:
3 tablespoons chia seeds
1 tablespoon unsweetened shredded coconut
1 scant cup almond, coconut, soya, or organic milk
1/4 teaspoon ground cardamom (optional)
1 1/2 tablespoons cacao nibs
2 tablespoons walnuts, chopped
1/4 cup fresh or frozen/defrosted berries (raspberries, blueberries, or blackberries)
1 tablespoon maple syrup or honey
DIRECTIONS:
Combine the chia seeds, shredded coconut, and milk in a jar or bowl with a lid. Shake vigorously for 2-3 minutes, then use a spoon or knife to scrape any seeds stuck to the bottom of the container off and shake for another minute. Cover and refrigerate for 2 hours or overnight. Serve topped with cacao nibs, walnuts, berries, and drizzled with honey or maple syrup. (Becks & Posh reading material optional.)
Serves: 1
Active time: 5 minutes
Time to table: 5 minutes + at least 2 hours soaking
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