Today we all know that Chia seeds are extremely healthy. The tiny seeds are high in protein, fiber, calcium, antioxidants, and further omega-3s.
Since I started taking Chia seeds, I learned that soaking them in water or milk before you eat them is better than just sprinkling them on fruits or yogurt. Obviously, after they’re soaked, chia seeds develop a gelatinous coating which helps them to move swiftly through the digestive track. Also, they get really soft and you won’t really feel them in a chia pudding or smoothie.
My favorite recipes with Chia seeds are definitely puddings or Banana bread (Try this recipe!)
For the pudding, you can totally make it the morning you want to eat it or do it the night before and leave in a jar in the fridge overnight. If you put them in the fridge overnight, there is no need to heat the pudding you can simply combine the ingredients and then you’ll have a raw Chia pudding.
The pudding is very tasty to eat pure or you can put them as a filling in crepes as I did.
You can find many crepes recipes when you search for “Crepes” in the Search tab on the right.
I hope you like this fruit infused pudding. I am aware that this is not like a typical “winter” season recipe but sometimes I crave a little summer and these pudding filled crepes were definitely summer in my mouth 🙂
- 1 cup (200 grams) raspberries
- 3 tbsp chia seeds
- ¾ cup coconut milk (full-fat)
- ¼ cup beet root puree
- 2 tbsp agave syrup
- Pinch of fine sea salt
- Blend raspberries with coconut milk
- Add Chia seeds, agave syrup syrup, beet root puree and salt to the coconut milk/berry mixture
- Heat everything in a pan for about 3 minutes
- Stir well and then put in the in a jar or glass bowl and then in the fridge for about 1 hour
- Check after 20 minutes and stir again.