Restorative Chia Puddin'

Chia is an ancient grain, native to Mexico and Guatemala, and hailed as a superfood by the Aztecs. It’s the perfect ingredient, being high in protein, low in carbohydrates and a natural source of omega fatty acids.  Chia is best consumed once it’s been hydrated or soaked in liquid.  The chia puffs up to about three times its size and has a chewy, slimy consistency – just like jelly!  It’s cooling and soothing to the digestive tract, contains insoluble fibre to help bulk up the stool and acts as a prebiotic (food for bacteria in our guts and colon).  Beyond all of these great health benefits, it’s a filling and delicious snack, super cheap and a sustainable plant-based protein.

With recipes, it’s important to have room to move so that you can create different taste explosions each time, and don't get bored of super healthy foods.  So, instead of giving you a step-by-step instruction, the following information is the most important to make a delicious chia gel:

Use 3x the amount of liquid as chia seed to allow room for the chia to swell.  We used 400mL of coconut cream and around one cup of chia seeds.  We recommend using coconut cream if you’re looking for a creamy, mousse-like consistency.  Other options are almond or nut milks, which give a nice nutty flavour and are less creamy and fatty for those that have trouble digesting high-fat foods. 

Be aware with nut milks, once you put the chia in the fridge to set, it will still appear to be very runny on top.  Over a sink, drain off the top layer of water (which separates from the nut milk) and you’ll be left with a layer of chia gel.  

Give an extra boost of flavour by adding cacao powder or carob powder to your gel mixture.  We add in a scoop of chocolate or vanilla flavoured BSc Vegan Plant Protein for an additional bang of protein and a squirt of flavour.  Vanilla extract can also be added for a little sweetness.  Once you've mixed together your non-dairy milk choice, chia seeds and extra flavours, simply pour into a cake tin or jar and pop in the fridge to set.  It will only take about 20 minutes for the gel to form.

Chia gel becomes chia puddin' with a big dollop of coconut yoghurt and a handful of chopped strawberries/sliced banana/sliced kiwifruit.  You can layer your chia puddin' in lots of different ways to create beautifully appealing snacks.  We think a sprinkle of our Golden Protein Granola really tops it off!

RecipesEmily Banks