Yes, Another Chia Pudding. But this is Bressert.
September 25, 2013 § 2 Comments
Chia seeds. So lauded in health and fitness circles they really need to start their own raw food blog. Packed with omega-3, protein etc etc. Actually I’m not sure, you can look it up on Wikipedia, but suffice to say they are beloved of all things that involve the words super, health, raw and, my favourite, clean (when did food go all eugenicist, anyway?).
So chia puddings are all the rage, and why not, they’re super healthy raw clean and they fill you up, but best of all they are not porridge and they are easy to make. Also, I turned mine into breakfast dessert, cos that’s how I roll.
Behold: super healthy raw clean delicious creamy berry tastic chia pudding bressert. Dayum.
Creamy Blackcurrant Chia Pudding Bressert (raw, vegan, can be made gluten free, nut free, soy free)
1 can Trade Aid coconut milk (or similar Thai coconut milk)
3 tbsp chia seeds (or 5 if omitting oats)
1/2 cup gluten free jumbo oats (can omit if grain free)
1 1/2 cups blackcurrants, fresh or defrosted from frozen (can use any berries really)
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cardamom
2 star anise
1 tsp vanilla paste or extract, or the scraped insides of 1 vanilla pod
Heaped tbsp maple syrup (or sweetener of choice)
Shake coconut milk can, open and pour into a mason jar. Add chia seeds and oats, stir to combine. In another jar, combine all other ingredients and stir well. (If your berries are frozen and you haven’t defrosted them yet you can warm in a pot on the stove until defrosted, then add other ingredients.) Put lids on both jars and store in fridge overnight. In the morning scoop out desired amount from each into a bowl and demolish. Be careful not to eat the star anise. Serves two hungry people or one hungry person over 2 or 3 days.