In the past chia seeds were complete and energy food for the ancient Mayans and Aztecs. An excellent source of antioxidants, Omega-3, calcium and fibre, they are beautiful and easy to prepare food in our modern and busy life today. Absorb water more than 10 times than their weight. Chia seeds in this recipe are in combination with homemade nut milk, and the end result is a soft cream, similar to tapioca pudding. Using just a few fresh, colourful and fragrant seasonal fruit will make your unforgettable useful, tasteful and stodgy chia pudding.
- 2 cups yogurt or almond milk (see recipe for homemade almond milk below)
- 1/2 cup chia Lagarone
- seeds from 1 vanilla pod
- 3-4 tablespoons maple syrup or honey
- seasonal fruits (blueberries, peaches, figs, raspberries, strawberries, grapes, plums)
- almonds or other nuts for decoration
- In a bowl, mix almond milk, chia seeds, vanilla and maple syrup. Store in a sealable container in the refrigerator overnight or at least one hour before holding the pudding. If chia seeds have absorbed most of the liquid and the pudding has become too thick, add a little water.
- Serve breakfast with a mix of fresh seasonal fruit, nuts, why not muesli.
Note: This recipe is enough for two large portions, but do not hesitate to make a double dose and store it in the refrigerator up to 5 days. You will have a relaxing breakfast ready to eat after a workout or a long walk in the fresh air.