Chia seeds have been taking over the world. Or maybe it just seems that way to me because I recently discovered them. Every healthy website or blog I come across talks about these miracle seeds. Here are a few things I learned about them
- They are a source of omega-3 fatty acids
- 2 tablespoons contains 1/3 of the daily recommended fiber intake
- they contain antioxidants
- gluten free
- the outer layer of these seeds swell when mixed with liquids forming a gel coating. For those with egg allergies, this is what allows chia seeds to be used as an egg substitution in recipes
- the combination of fiber and gel coating keeps you full longer thus reducing cravings
- they can even regulate insulin levels in the body
That’s a whole lot from these tiny little seeds, and it’s so easy just to add to my smoothies and oatmeal.
After doing some serious chia seed googling, I discovered pudding can be made from them!
I will warn you, though, if you’re expecting your typical Jello vanilla pudding this is not it. It has more of a tapioca or rice pudding consistency and is not as thick.
- 1 1/2 cup soy milk
- 2 1/2 tbsp maple syrup
- 2 tsp vanilla
- 1/3 cup chia seeds
- With a whisk, mix the milk, maple syrup, and vanilla together in a seal-able container. Add chia seeds and mix well.
- Seal the container well and put into the fridge overnight. If you are in a rush 4-5 hours will allow it to set but overnight is better.
- Stir with a whisk again before serving, add a topping and enjoy. Granola is my topping of choice.
Allowing the chia seed pudding mixture to sit overnight gives the seeds plenty of time to absorb the liquid and create their gel coating. It won’t get super thick, but I did see somewhere yogurt can be used in place of milk to make it thicker.
I’m intrigued by these little seeds and can’t wait to discover new recipes to try with them.
Have you ever tried chia seeds?
Do you have any chia seed recipe ideas?