Monday, March 28, 2016

Chia Pudding with Fruit

 1/2 cup Chia seeds, 3 cups soy milk, 4 hours refrigeration, equals creamy Chia Pudding.

I've been seeing a lot of Chia seed mentions around the blogosphere lately, and decided to try a recipe to see what it's all about. I made a simple Chia Pudding with Fruit.

They are quite expensive at regular markets, but when I saw small 3 ounce packages in my local 99c only Store  I picked up a package decided to try a recipe with the teeny tiny seeds. The small packages are located by the spices and dried herbs at the store I went to.

Chia seeds are touted as a superfood with health benefits and extra nutritional value. You can read all about that stuff by clicking here. Mainly they are loaded with antioxidants and omega-3 fatty acids. Hey, I can use all the help I can get - I'm not getting any younger here.

Chia, native to central and southern Mexico and Guatemala, is a species of flowering plant in the mint family, and has been cultivated by the Aztecs and Mayans way back in pre-Columbian times.

Raw Chia Seeds

What's interesting about them is when added to a tasty fluid they swell, absorbing the liquid, becoming similar to a tapioca pudding after setting for about 4 hours. The taste of Chia is fairly neutral, maybe with a slight green tea flavor, so using a rich tasting liquid like almond or soy milk is recommended.

If you think of it like oatmeal, then all you need to do is add some sliced fruit and you have a knock-out dessert or nutritious breakfast.

For my recipe I stirred in sliced strawberries and banana, after the Chia Pudding has set. You can use any fruit you find on sale.

I always find soy milk at the 99c only Stores, and every once in a while almond milk makes an appearance in the cold deli case.

Click on any photo to see larger (and esc key to return here.)

So hit the produce section of your grocery store or farmers market, and stock up on your favorite fresh fruit to slice and add to my cheap$kate Chia Pudding with Fruit.

  • 3 cups soy milk - okay to use regular milk, almond milk or almost any juice. For thicker pudding use 2 or 2 1/2 cups of liquid.
  • Raw Chia seeds - 3 ounces or half a cup.
  • Fruit - any favorite. I used cheap bananas and strawberries. Add as much as you like. Other fruit to try: pineapple, peach, mango, melon, blueberries, or whatever you can find on sale at the grocery and farmers market. 
  • Okay to add teaspoon of any favorite sweetener - optional.

Add raw Chia seeds to a large bowl. Pour in 2 to 3 cups of soy milk, regular milk, almond milk, or fruit juice.

3 cups of soy milk will make an oatmeal or sour cream consistency. Okay to use about 2 cups of soy milk for a thicker pudding.

Stir seeds into soy milk and set in the refrigerator for 3 to 4 hours. Stir mixture once every hour as seeds absorb liquid. They clump up some, but easily break apart with a light stir.

When mixture is set, add Chia Pudding to a bowl and add sliced fruit - as much fruit as you like.

Some recipes call for a tablespoon of honey or any favorite sweetener. I find the fruit and soy milk sweet enough for my taste.

For a single serving, add 3 tablespoons of raw Chia seeds and fill up a coffee mug with soy milk or favorite liquid.

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