This pudding combines two of Mother Nature’s most energising superfoods – chia seeds and blackcurrants.
Chia seeds were a prized food of the Aztec’s. These tiny powerhouses are antioxidant and fibre-rich, contain more omega 3 than any other plant, and are super satiating.
Their ability to become gelatinous when added to water also means they can be used as a replacement for eggs in vegan baking.
Blackcurrants contain up to 4 times the vitamin C of oranges and have one of the highest antioxidant values of any fruit. As a result, they are a natural immune system enhancer. They contain anthocyanins which give them their deep purple colour.
Blackcurrants possess an interesting flavour and can take some getting used to. The powder is a nice introduction to making these incredible berries a regular part of your diet. I buy mine from Viberi, a company based in my home town of Timaru; added bonus – they happen to be grown organically.
Chia pudding is convenient and keeps in the fridge for 3-5 days – ready to eat at breakfast, lunch or even dinner!
I love taking chia pudding to work for morning tea or lunch. Just place some in a jar with stewed fruit, and chop a banana into it before eating.
On occasion I will use a tin of Little Bare or Trade Aid coconut cream as my “plant milk”; just be mindful that coconut products are high in saturated fat so it is not advisable to do this on the daily!
If the seedy texture is off-putting you can blend it into a smooth mousse-like texture using a high powered blender and add your dried blackcurrants at the end.
Ingredients:
1/4 cup chia seeds
1 cup of plant milk of choice
1 tbsp blackcurrant powder
2-3 tbsp honey or maple syrup
1 tsp vanilla extract
3 tbsp dried blackcurrants (optional)
Method:
Add all ingredients, bar the dried blackcurrants, to a food processor or Thermomix and process on the lowest setting to mix for approximately 2 minutes to combine.
Stir through blackcurrants.
Place in a jar and store in the fridge.
For smooth mousse:
Place into a high speed blender and blend on high until smooth and creamy.
Stir through blackcurrants.
Place in a jar and store in the fridge.
Serve your chia pudding with any or all of: fresh fruit, stewed fruit, granola/muesli, coconut yogurt,
…or on its own!
Always a pleasure,
Hannah xx