If you’ve had a go at Hannah’s Chia Jam, you’ll know how clever these little pearls of goodness are to cook with.
One of the richest plant sources of Omega-3 fatty acids, these seeds can help reduce high cholesterol and inflammation as well as being an excellent source of fibre – which also helps lower cholesterol, cancer fighting antioxidants and minerals. Alongside this, these magic seeds fill you up meaning you’re less likely to snack between meals and avoid spikes in your blood sugar.
While I was experimenting with cacao & raspberry chia parfaits for our Weight Loss Program, I wondered what it would be like as a warming rice pudding for the colder months. Happily it turns out it’s super tasty and easily adaptable to the seasonal flavours available and your own preferences. I’ve given you the basic recipe below so let me know what combinations you come up with via Twitter, Facebook, Instagram or comment on the Blog!
Chia Rice Pudding
400ml of your chosen milk – if using almond milk please leave your chia seeds to soak for longer
4 tbsp chia seeds
1 tbsp vanilla extract
2 tbsp raw honey
Topping of your choice
- Stir the chia seeds into the milk and set aside for 30 minutes.
- Give them a good stir, add the vanilla extract and place in the fridge for 24 hours, occasionally stirring.
- When your ready to make the rice pudding, gently warm the mixture in a saucepan with the honey, don’t let it boil.
- Serve and top with your chosen fruit.