Now believe me when I say I’m no health freak – I love full fat dairy, sugar, animal fats, red meat, and happily devour anything containing gluten and nuts; in this day and age where food based allergies are becoming the norm, I am so grateful to say that I have no gastronomic intolerances.
That isn’t to say that I’m not open to trying out other styles of food.
Chia is one of those hot topic items that has appeared everywhere in the new wave of clean eating and paleo friendly diets that will probably define this decade (as the Pineapple diet did back in the 80s) along with quinoa, cacao nibs, and coconut oil.
I never really bothered to try Chia only because I’m incredibly perverse when it comes to trends – whatever is in vogue I will make every effort to avoid until the tail end of the global fervour.
I basically followed Dearna’s recipe for the amounts of chia seed to liquid, using a mix of coconut milk cut through with a little normal milk, oats, coconut syrup for sweetness, a teaspoon or so of Dutch cacao powder, and a few pinches of cacao nibs for the heck of it (another thing I thought I’d experiment with).
The result was delish, to put it simply. A beautiful, deeply chocolatey tapioca-esque pudding, pleasantly sweet but with a bit of bite and texture thanks to the oats and nibs (which don’t remain crunchy, but satisfyingly chewy).
I also made a version without the cacao element, which reminded me of those delicious South East Asian sago and coconut milk cold desserts eaten with palm sugar syrup infused with ginger.
Chia puddings will firmly be on my list for the future, whenever I want to indulge in something sweet and satisfying.
Are you a fan of Chia seed puddings? What sort of recipes have you come up with in your kitchen experiments?