This pudding is full of flavour, healthy fats and omega oils from the chia seeds and coconut milk. Healthy fats help to stabilize metabolism. Chia pudding is so easy to make and hits the spot when you need a bit of a treat. I love to make extra chia pudding to keep in the fridge so that I can add some fresh fruit and coconut yoghurt whenever I need a little pick me up or for my son's afternoon tea. It will keep well there for up to a week.
- 340ml of your favourite milk, heated
- 4 tablespoons chia seeds
- 1 large bramley apple, peeled, cored and cut into 3cm pieces
- 1-2 teaspoons raw date syrup or raw honey
- ¼ pod of vanilla, seeds scraped out
- 50g chopped pistachios
- Borage flowers (optional)
Start by pouring the hot milk into a bowl, add the chia seeds and stir. Allow to sit for 5 minutes, then stir briskly again to break up any lumps. Stir again after a further 5 minutes, cover and allow to soak for several hours or overnight. This allows the breakdown of any anti nutrients (see note below), and makes the soaked seeds a lot more digestible and nutritious.
While your seeds are soaking, you can make the simple apple compôte. Place the apple in a small saucepan with a couple of tablespoons of water and the vanilla seeds, place over a medium heat with a tightly fitting lid. When it starts to bubble and steam, stir after a minute or two. It should take about 10 minutes to cook and break down. I like it still with some texture, not totally puréed. When it's softened, add the honey or date syrup to taste. At this point reheat your chia pudding by placing it in a small saucepan with a tablespoon or 2 of water and warm through.
Scoop the pudding into 2 bowls, top with the apple compôte and a sprinkling of chopped pistachios or any other favourite nut. Toasted chopped almonds are delicious. If you have any borage flowers they look beautiful sprinkled over. Serve while warm.
Anti-nutrients are natural or synthetic compounds that interfere with the absorption of nutrients. They are found in the skins or coating of most seeds/nuts and grains. To neutralise the anti-nutrients you can soak your seeds/nuts/grains for several hours or overnight. Times vary depending on what you are soaking.