Chia "pudding" is without a doubt one of the simplest things to make. And yet, folks often come into our shop and say, "Hmm, what do I do with chia?" It's so easy to use, and also, quite satisfying, being high in fibre while also having more protein than many other typical cereal grains. It's one that our teen enjoys and will happily have for breakfast with some freshly made fruit compote on top. I usually throw a handful of hemp, pecans and sunflower seeds on top of mine.

Ingredients
To make 2 servings, with enough cashew milk to use the next day!

  • 2 tablespoons chia per serving

  • 1 tsp maple syrup, or sweetener of choice, per serving, add more to taste

  • ½ tsp vanilla extract

Cashew Milk

  • 1 cup cashew pieces, 120 grams soaked for half an hour, rinse well

  • 2 cups of water, to blend cashew pieces

    Instructions

  1. For cashew milk. Place the soaked and rinsed cashews in blender with 2 cups of water and blend on high until creamy. About 1 - 2 minutes

  2. Next, pour about ½ cup of cashew milk into your serving bowl, add the two tablespoons of chia, the maple syrup and the vanilla extract. Stir well, and leave to rest at least ten minutes. Leaving time to refrigerate this is nice. This can be made the night before as well.

  3. Fruit, and garnish of choice. - When ready to serve, I blended some blueberries in the leftover cashew milk and poured it on top of my chia pudding and garnished with dried blueberries and chopped pistachios.