I never thought I’d give into chia seeds. I assumed they were a passing dietary fad that would die out, but it doesn’t seem that way. Well I guess it’ll happen eventually, I just thought it would be much sooner. Anyway, so it hasn’t, so here I am, with a bag of extortionately priced chia seeds in my kitchen. I had to see what all the fuss was about, and man, do I now!
They are so versatile and require almost no effort. Just leave them unaccompanied for as long as you want in some sweet liquid and you’ll come back to a pudding, magic! Ok well more science than magic obviously, but it really seemed miraculous at the time, particularly because it didn’t taste boring or seedy (whatever a bog-standard seedy taste is like).
I soaked a little too many though after doing some guess-work and had to make some different varieties to keep up the excitation. My favourite was the bannoffee pie version, so here’s the recipe. They’ve lasted over a week now and the taste is still the same as it was at the start, hope they’re still good- if I end up in hospital, you’ll know why!
Makes 6 puddings
- 600ml sweetened coconut milk
- 6 tbsp chia seeds
- 1tsp vanilla extract
- 6 crushed gluten-free cookies
- 2 frozen bananas plus 3 unfrozen bananas
- Combine chia seeds with 500ml coconut milk and vanilla extract and mix with a fork.
- Leave in the refrigerator for at least 1-2 hours.
- In a food processor, blend the remaining milk with the frozen bananas and 2 unfrozen bananas until creamy.
- Line ramekins or small glasses with the crushed cookies and sliced bananas.
- Then spoon in the chia pudding.
- Add a generous scoop of nice cream and drizzle with toffee sauce.
I used my own simple toffee sauce recipe which you can find here: https://foodflaneur.com/2018/10/17/sticky-toffee-cake-and-custard-breakfast-vegan-gluten-free/
Tuck into this little pudding for breakfast, dessert or even just as a snack.