Did you know that the Aztec warriors relied on chia seeds for energy? When the spanish tried to ban them, they ground them into flour in order to still reap their benefits without them being so noticeable. Luckily chia seeds arent banned for us, and after years of me having to buy chia seeds from abroad, 4 years later Cypriots have caught on and they are now readily available. *phew*. And ALSO did you know that chia seeds have more calcium than cows milk, more protein than yoghurt and more Omegas than salmon? Say whhhaaat?! Yes! Thats why this is the perfect breakfast. Also, come on, you have the word “pudding” and “breakfast” in the same title; you know you’re a lucky bunny.
Now, the thing people are divided by when it comes to chia-pudding is the Texture. Making it without blending, results in a tapioca like texture, or a soft caviar texture. Blending it results in something slightly creamier but missing out on the slight crunchiness. This is where you have to decide what suits your palette most. I used to like the non-blended version, now im into the blended version. I suspect i’ll go back to the non-blended at some point. Basically, Try both and see what suits you most!
Choose toppings or swirls that you like. My personal favourite is Mango & Coconut. Oh And Berry & Banana. And Peanut butter and Strawberry Jam. Ok so those are my top three.
Make this the night before (takes you 3 minutes), cover your jar with a lid, and off you go to work / school / kids run or whatever! This is an easy, healthy, quick and inexpensive recipe – go for it plantbased-ers!