Recipe Tip: Chia Seed Pudding
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Chia, the little Aztec miracle seeds, fresh almond milk, vanilla and strawberries combine to make the ideal start to an energetic day.
- 125 gwhole almonds, with skin
- 1 lwater
- 300 mlalmond milk (alternatively cow, oat or rice milk)
- pulp of 1 vanilla pod
- 1 tablespoonhoney
- 1 tablespooncoconut oil, melted
- 50 gchia seeds
- 1 pinch(es)salt
- 250 gstrawberries, hulled
- 1 tablespoonmaple syrup
- ½ teaspoon(s)vanilla seed paste
- 1/2 lemon, zest and juice
- mint sprigs, to serve
Step 1First make the almond milk. Put the almonds in a bowl of water and leave to soak for at least 1 hour (8 hours is even better).
Step 2Strain the almonds, discard the soaking water, and place the nuts in a stand mixer with 300ml fresh water.
Step 3Blend the almonds and water for 1–2 minutes. (At this stage, the almond milk can be kept covered in the refrigerator for 2–3 days.)
Step 4For the pudding, mix the almond milk, vanilla pulp, honey, melted coconut oil and salt in a bowl. Whisk together, slowly adding the chia seeds so that no lumps form.
Step 5Soak the chia seeds in the almond milk for at least 20 minutes, then chill until just before serving. (The pudding can be made ahead to this stage 2–3 days in advance and kept covered in the fridge.)
Step 6Just before serving, prepare the strawberries. Halve or quarter them, depending on size. Place in a bowl, add the maple syrup, vanilla, lemon juice and lemon zest and mix gently.
Step 7Spoon the chia pudding into bowls and serve topped with the strawberries, with mint sprigs to garnish.
Step 8Fresh almond milk is very quick to make yourself; all you need is a hand blender. It tastes much better than store-bought almond milk and is cheaper too.
Step 9Chia seeds are high in Omega-3 fatty acids.
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