Chia pudding is a versatile dish, perfect for breakfast, dessert or snacking on. Similar to the tomato seed, chia soaks up water to create a gelatinous coating, expanding the seed and making it perfect for creating a creamy, textured pudding. Making it with nourishing coconut and healing spices makes it a comforting and warming dish, perfect for this time of year.
Chia seeds are a great source of protein, healthy fats, fibre, vitamins and minerals and omega 3. Unlike flax seeds, they can be digested by the body whole and have been used for centuries in South America as both medicine and food, where their energising and strengthening qualities earned them the reputation as the food of warriors. Supporting skin health, immunity, digestion, the cardiovascular system, muscle repair and growth as well as teeth and bone health, they also help to stabilise blood sugar levels. Soaking them is purported to maximise their benefits and enable the body to better absorb their nutrients, making chia pudding the perfect way to enjoy them.
Makes 2 Large/ 4 Small Puddings
- ¼ tsp ground black pepper
- ¼ tsp whole cloves
- ¼ tsp ground nutmeg
- 1 tbsp ground ceylon cinnamon
- 2 tbsp coconut butter
- 2 star anise pods
- 2 pitted medjool dates
- 2 ¾ cups water
- 4 tbsp chia seeds
- 6 green cardamon pods
Combine all ingredients, apart from the chia seeds and star anise, in a blender and process for 60 seconds. Strain into a saucepan, add the star anise and bring to the boil before reducing to a low heat. Allow to simmer for 30 minutes.
Remove from the heat, remove the star anise and allow to cool. Mix in the chia seeds and split into two or four. Refrigerate for at least two hours or overnight.