The first time I ever heard anything about chia was on tv. Chia pets, d’you remember those things? I never really got it, but i guess someone was buying them! Fast forward to just a few years ago when I actually ate it for the first time. Knowingly ate it, that is. I probably had some in muffins or something before, ya know?
Anyway. Back to what I was saying. My first experience with chia was in the form of a pudding I tried to make. I had seen it all over Pinterest, it was on the cover of the Oh She Glows Cookbook, and I mean … how difficult could it be to make?
Easy does it
Truth is, making chia pudding is ridiculously easy, you just need to NOT do what I did the first time I tried. Heck, I almost wrote off chia pudding altogether, it was so bad. Picture lumpy, somehow crunchy blobs of pudding. Not good. Not good at all.
Soon after, my friend Anna shared a pic of chia pudding on her Instagram. I was super curious as to how hers turned out. Apparently, much better than mine! Thankfully, she shared with me her trick, I gave it another shot, and it hasn’t failed me yet.
Shake shake shake
The trick to a good chia pudding is to give’r a good shake. Once you mix everything together, shake it all up. Once its been in the fridge for about 15 minutes, give it another shake. Seems too easy right? I swear though, that’s it!
I’ve made it thick & thin, measured things out and winged it, and as long as I gave it a good shake, it always worked out. Go ahead, give it a go!
PS: it tastes great served with berries on top or layered with a smoothie!
Basic Chia Pudding Recipe
- 1/4 cup chia seeds
- 1 cup of non-dairy milk (your choice)
- 1 tsp maple syrup (optional)
- In a jar with a tight-fitting lid, mix the chia, non-dairy milk, and sweetener (optional).
- Shake it up and refrigerate for 15 minutes. Remove and shake again.
- Refrigerate at least another 45 minutes. Enjoy!
How did it turn pink if you only used plantmilk?
Sorry that slipped by us! We must have added a sprinkle of freeze-dried pitaya or raspberry powder.