Always love things that make themselves!
And this one definitely does, so I am thankful to the waitress of one of my favorite coffee place / eateries (Pain Quotidien) for pointing out to me how simple to make it is... (not to worry, PQ management, I still order it at my local PQ!). The only "difficulty" (of sort) was to determine quantities for the texture and consistency that I personally like.
I've ended up settling on 1/4c chia seeds...
1/2c + a little bit of light coconut milk...
A bit of vanilla extract, and for sweeteners, about 1tbsp of mapple syrup and 1 tsp of coconut palm sugar (to taste really)...
Just need to shake/stir a little...
And leave in the fridge for 24 hrs...
I just enjoyed some for breakfast...
By the way:
- You can eat the pudding with a fruit puree or lemon curd (see this post), or other accompaniment of choice...
- On the health front, chia seeds have a high protein content, a healthy dose of calcium and phosphorus, and manganese. Importantly, they are rich in Omega-3's.
- Really getting to like coconut palm sugar: it has a distinctive flavor (caramelly I'd say) and is touted for its low glycemic index.
- This pudding is gluten free, dairy free and low in FODMAP. However, you may need to watch how much of it you are eating depending on your own digestive system...
- I am not the first (nor the last) blogger to post about chia seeds, so I will link back to them when I find one I also like.