Chia seeds have a lot of known health benefits. They’re rich in protein, essential fatty acids and fibre, but did you know that they’re also great for stabilizing blood sugar. The gelling action of the seeds, and their unique combination of soluble and insoluble fiber, slows down the conversion of starch to sugar, which is essential for keeping healthy blood glucose levels.
You can sprinkle chia seeds on yoghurt, add it to granola, salads, bread and blend them in smoothies, but have you tried making chia seed pudding yet? There’s a million different ways to make the pudding, but this recipe is dairy, sugar and gluten free.
Servings: 1 Ready in: 4 hours
- 2 dl unsweetened almond milk or coconut milk
- 1/2 dl chia seeds
- 1/2 tsp vanilla extract (I also like adding cinnamon and cardamom)
- Optional: maple syrup or agave nectar
- Place all ingredients in a jar, add a lid, and shake. Or just stir the ingredients in a bowl.
- Cover the jar with a lid or plastic wrap.
- Refrigerate for at least 4 hours. I recommend letting the pudding rest in the fridge overnight, but 4 hours will do if you’re in a hurry.
- Stir the pudding before serving.
- Garnish with toppings of your choice.
Suggested toppings: Fresh or dried fruits, berries, nuts, shredded coconut, granola.