Welcome to the grain event. Ok so chia seeds aren’t a grain, they are a species of flowering plant native to South America, but they are a super nutrient dense alternative to traditional breakfast grains like oats and wheat.
Did you know that humble little chia seeds are able to absorb around 10 times their own wait in liquid, meaning they not only provide your body with micronutrients, essential fatty acids, protein and fibre but also extra hydration, which will keep you fuller for longer.
Chia seeds, or salvia hispanica, to call them by their official name, are packed full of nutrients yet low in calories and combining them with antioxidant rich ingredients like cacao and acai is the best (and tastiest) way to enjoy them.Like many nuts and seeds it is best to pre-soak chia seeds as they contain phytic acid which can affect your body’s ability to absorb other nutrients.
After a little soaking these nutrient powerhouses make the tastiest dessert or breakfast pots, because who said pudding can’t be breakfast and vice versa.
For the chia pudding
2 heaped tbsp chia seeds
½ cup almond milk
¼ cup coconut water
½ tbsp honey
¼ – ½ tsp cinnamon (optional)
For the nice cream layers
1 ripe banana sliced & frozen
1 tbsp cacao powder
1 tsp vanilla
½ tbsp maca
1 ripe banana sliced & frozen
1 tbsp acai powder
1 tsp camu camu (optional)
1 heaped tbsp dairy free yogurt (I used Alpro simply plain)
3 strawberries sliced (& perhaps a few eaten whist assembling the pot)
Small handful of blueberries
Sprinkling of mixed seeds (flax, pumpkin & sesame)
*chia pots are best served in jars (I used an old honey jar)
Slice the bananas and freeze overnight, or for at least a few hours.
Put the chia seeds, almond milk, coconut water, cinnamon and honey into a sealable jar and vigorously shake (imagine you’re making a cocktail on tropical beach). This ensures everything is combined and the chia seeds soak up the liquid.
Pop the jar in the fridge, ideally overnight but a few hours should do the trick.
A few hours later/next morning your chia should resemble a gel and be ready to be used.
You can leave the chia in the jar and add the other layers on top or decant the chia into bowl and rinse the jar out. I only rinsed it for photography purposes as the jar had fogged up, like my goggles do when I swim.
Now it’s time to make the chocolate layer. Put one of the frozen bananas into a blender with the cacao, maca and vanilla. Blend until smooth like ice cream.
Add the chocolatey layer on top of the chia in the jar and begin building your pot. I placed a sliced strawberry around the edge hoping it would show on the outside but the layers began melting in the 30°c heat before I had finished my masterpiece.
Next we need to make the acai layer. Give your blender a quick rinse, then add the other banana, the acai and camu camu. I also added some ice as the banana had defrosted more than usual in the heat.
Once it is well combined and smooth in texture, pour it into your chia pot.
Then sprinkle on the toppings. In hindsight I should have used a slightly bigger jar as it was a case of sos smoothie overboard.
As the sun was shining bright and the sky a rare shade of blue, I decided to enjoy my breakfast outside on the lawn. Great idea in theory, but I had forgotten our lawn harbours a million ant nests.
No word of a lie, this was the best breakfast I have had in a while, even though I had to eat it standing. I’m not even ashamed to admit that I licked the inside of jar to ensure I had lapped up every last bit.
A few days later I made a pineapple and alkalising greens chia pot. Sadly it was raining so I couldn’t eat it outside but it was still a damn delicious breakfast.
Chias to you x