Ask my mum, since I can remember I always was one to change her breakfast choice once in a while, contrary to my dad that to these days is still faithful to his Saiwa biscuits and Saccottini – don’t even get me started with that time he finished them and didn’t have a backup! Anyways, since I live by my self, breakfast is something that I fancy switching once in a while. Long gone the days where all I had was cereals, these days I try to keep my options yummy and as healthy as I can.
Chia pudding was one of the recipes from Sara Wilson’s – I Quit Sugar book (£7) that instantly caught my eyes. Just the look of it seems so interesting and I wanted to challenge my self a bit. The recipe I used is not 100% sugar free as I used a bit of brownies sprinkled on top. I’m not one to cut stuff 100% off, not really something for me. Here’s the recipe for a batch for 3 portions:
- 1/2 cup (75g) of chia seeds
- 375ml of coconut milk (but you can use any kind of milk)
- 1/2 teaspoon of vanilla powder
- a pinch of salt
Combine all the ingredients into a bowl and mix them all together – I used a jam jar I bought in Sainsbury’s (£2.50) for I though it gave a nice rustic touch – and leave it overnight in the fridge to allow the chia seeds to soak up the milk.
In the morning take the chia pudding out of the fridge, top it with anything you fancy and enjoy!
A word of warning, this is not everyone’s cup of tea, cause being a bit gelatinous might not for those who don’t like the texture of tapioca. If you’re not one of them, then enjoy a nice filling breakfast or dessert!
I’d love to see you making this recipe, feel free to tag me on Instagram or Twitter @kiagrace12.