Vanilla Chia Seed Pudding


Have you discovered Chia Seeds yet?

Supposedly packed with all kinds of nutrition like omega 3, fibre, protein, and a host of minerals and in recent times given the superfood tag, however don’t believe the hype. Two problems with it and I’ll keep it brief because I can already feel your eyes glazing over – ha ha.

Issue 1 – full of phytate which bind to the minerals it’s supposed to have rendering them unabsorbable by your body. So they’re in there, you just can’t get them. Great!

Issue 2 – There are 3 types of Omega 3 – ALA, DHA & EPA. Salmon for example has DHA & EPA which are required for your brain, skin, eyes etc. The Omega 3 Chia Seeds have, is in the form of ALA which your body can convert to DHA & EPA but only really poorly like between 1-5% – so once again it’s there alright but very little use to your body.

So now we have knocked it off it’s superfood pedestal, you will still get a little nutrition from it and the fact that it swells up makes it great in puddings, so let’s do that occasionally!

Vanilla Chia Seed Pudding

1 cup coconut milk

2 TBS rice malt syrup

3 TBS Chia Seeds

1 tsp vanilla extract

Put all ingredients in a mason jar and shake.

Chill overnight in the fridge.


Sometimes the chia seeds clump together a bit, so mix it up as required.


If you are after the raspberry topping, simply stir a cup of frozen raspberries over low heat with one TBS of rice malt syrup until it simmers a little and becomes syrupy and pour over the top.

Quick and delicious. The only real time taken is the overnight part, so you kind of need to be organised beforehand.

What flavours do you love in your pudding?



Kristy xxx


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