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Tuesday, January 10, 2012

Chia pudding

I tried my first chia pudding in a hippy corner of Hawaii, and I wasn't convinced.  Nonetheless, I became intrigued by the thickening properties of the stuff (especially following my attempts at vegan and gluten-free baking), and so ended up buying a packet of seeds to make an Amazon order up to free shipping.  I've been using them ground in baking, and adding them whole to my muesli mixture, but yesterday I finally decided to bite the bullet and make something all about chia - following this recipe, with a few tweaks here and there to fit my store cupboard.

1/2 cup chia seeds
1/2 cup desiccated coconut
2 cups fake milk
1/3 cup raw cashews
1/2 cup maple syrup
1 tsp vanilla
1/4 cup cacao or cocoa powder
1 1/4 tsp cinnamon
pinches nutmeg, allspice
1/8 tsp cayenne pepper
pinch sea salt

Mix the chia seeds and coconut in a bowl. Put the rest of the ingredients in a blender and blend til smooth.

Add the wet mix to the seed mix and stir. Wait 15 minutes and stir again. Then put the pudding into glasses or containers and refrigerate - ideally for at least 2-3 hours. Makes about 4 servings.


Simpler version
(2 servings)

1/4 cup chia seeds
2 tbsp shredded dried coconut*
1 cup fake milk
1 tbsp maple syrup
2 tbsp cocoa powder
few drops vanilla essence*
1/2 tsp ground cinnamon*
1/8 tsp grated nutmeg*
little pinch of sea salt*
* = optional

Mix chia seeds and coconut in a small bowl. In a bigger bowl, whisk together the milk, maple syrup, cocoa, vanilla and spices. Add the chia and coconut to the milk mixture and beat together a little. Cover and refrigerate for a couple of hours or overnight.


This was actually really good, I was surprised.  Although then not, since all the added goodness (cocoa, spices, coconut) does a good job of drowning out any taste the chia might have, and I usually do seem to like weird gelatinous things... The chia is amazing - just half a cup in 2 cups of liquid swelled up and stuck together so fast! Ends up with a consistency a bit like frogspawn, and surprisingly more-ish. I ate some after about half an hour's fridge time and it was fine, I think the only thing that changes with more time is it loses the crunch of the middles of the seeds.
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