Chia pudding has now become a fixed element in superfood cuisine. There are so many different ways to use chia and you never get tired of it! For example, this delicious chia pudding contains both black and white chia. In terms of nutritional value, there is no real difference between the black and white seeds, although the black ones contain more anti-oxidants, while the white ones give the finished dish a ‘more attractive’ appearance, comparable with a classic pudding. Both seeds are derived from the same plant (Salvia hispanica) and come from South America. Whether a plant gives white seeds or black seeds is dependent on its genotype (genetic variation).
|Biotona Chia seed, white||2 tablespoons|
|Biotona Chia seed, black||2 tablespoons|
|Plant milk of choice||1 cup|
|Maple syrup||2 teaspoons|
|Vanilla extract||1 teaspoon|
|Natural coconut yoghurt||½ cup|
|Small mixing bowl or jar|
- Add chia seeds, milk, maple syrup and vanilla to a mixing bowl or jar. Stir well to combine. Set aside for 5 minutes, after that time stir again to avoid lumps. Place in the fridge for a minimum of 1 hour.
- Prepare strawberry flavoured yoghurt - using a fork, mash 2 large or 4 small strawberries and mix with the natural yoghurt.
- Divide ready chia pudding between two cups, top with strawberry yoghurt and remaining berries. Enjoy!