Even though Easter was over long ago I never get tired of the occasional chocolate treat. In the morning I will put a tablespoon or two of chia seeds into my porridge. They don’t really taste of any thing. They do make the porridge thick and creamy. To be honest I have never tried a chia seed pudding before so I decided to see what all the fuss is about.
Chia seeds are packed full of healthy omega 3 fatty acids and rich in antioxidants. They also provide fibre, iron and calcium. Omega 3 can help to reduce HDL cholesterol and the good cholesterol may help to protect us against heart attack and stroke. When I made this pudding I was surprised by the delicious flavour and texture of the dish. It made my mouth feel like it was alive and I loved it. So I definitely had to share this recipe with you.
Do you love a sweet treat and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp Knife
- Chopping Board
- Large saucepan
- Fine grater
- Stirring spoon
- Serving bowls x 4
- Apples x 4
- Rhubarb x 5 large stalks
- Ginger x 2 inch piece
- Coconut sugar x 2
- Water x 100mls
- Chia Seeds x 6 – 8 tbsps
- Coconut drink x 150mls or milk of your choice
- Maple syrup x 2 tbsps
- Raw cacao powder x 2 – 4 tbsps
- Peel the apples, cut into quarters and remove the cores.
- Now cut into halves and put the apple pieces into the large saucepan.
- Cut the rhubarb into 2 centimetre pieces and peel any excess skin.
- Put the chopped rhubarb into the saucepan.
- Next peel the ginger and grate it into the pan.
- Stir all the ingredients together in a pan.
- Add the water and put the pan on a high heat.
- Bring to the boil and then leave to simmer until the fruit is soft.
- It should take about 15 – 20 minutes but if you would like the fruit slightly softer leave for a further 5 minutes or so.
- Set aside and leave to cool.
- Once the apples, rhubarb and ginger has cooled, to the pan add the coconut drink, chia seeds, maple syrup and the raw cacao powder.
- Stir all of these ingredients together.
- Now spoon the content of the pan into the serving bowls.
- Put in the fridge for at least 4 – 6 hours or preferably overnight.
- Serving with cream or my coconut cream and maple syrup.
- Then enjoy.
Apple, Ginger and Rhubarb Chia Seed Pudding was a big hit in my family. I made one of these puddings for my mum and I took it round to her house. She really enjoyed it and my husband also thought it was yummy. It’s such a simple sweet treat that I’m positive anyone could make it. Plus everything in this tasty treat can be frozen. So it could be put into the freezer and defrosted the day before you want to eat it. However you decide to eat this delicious treat, as always, please enjoy. Thank you xxx