I love Chia seeds though I know they can be an acquired taste. They are so good for us and are one of the most nutritious foods on the planet. On their own they can be bland but when combined with a strong flavour like blueberries or blackberries they are delicious. These tiny seeds are an excellent source of protein, omega-3 fatty acids, fibre, and antioxidants.
They have a high antioxidant content, compounds that help protect your skin from free radical damage and prevent oxidative stress, making them one of my go to answers to glowing, youthful skin.
They are high in protein, containing about 17% protein, which is fairly high compared to most other plants. And they also have a good balance of essential amino acids, which makes them a convenient protein source for anyone following a plant based diet.
They are one fo the best sources of fibre and contain 40% fibre by weight. Fibe is essential to feeding the friendly bacteria in your gut, which is important for keeping your gut flora balanced and also helps support regular bowel movemets.
Just like flax seeds, chia seeds contain a high amount of Omega 3s, making them a good source of healthy fat, essential to supporting the function of the brain, heart and eyes..
They contain more calcium than dairy products - essential for strong bones – and just two tablespoons of chia seeds can provide nearly 20% of the daily recommended intake of calcium!
This recipe makes 1 serving and is best made and eaten within 2 days.
- 100ml unsweetened almond milk or other non-dairy milk
- 2 tablespoons chia seeds
- 2 teaspoons pure maple syrup
- ⅛ teaspoon almond extract
- 120g fresh blueberries, or blackberries divided into 3
- 1 tablespoon toasted slivered almonds, divided into 2
- Place 1 third of the blueberries or blackberries and almond milk (or other non-dairy milk into a blender and blitz until smooth.
- To the blueberry milk add chia seeds, maple syrup and almond extract. Stir to combine. Place in a glass jar or cover the bowl and refrigerate for at least 8 hours and up to 3 days.
- When ready to serve, stir the pudding well. Spoon about half the pudding into a serving glass (or bowl) and top with half the blueberries and almonds. Add the rest of the pudding and top with the remaining blueberries and almonds.
To make ahead: Refrigerate pudding (Step 1) for up to 2 days. Finish with Step 2 just before serving.