Pudding for breakfast? Yes, please! But before you start thinking of whipped cream and chocolate for brunch (now that’s an idea) I have to tell you this ridiculously good morning treat actually strays dangerously close to smug food territory…
First of all, it’s made with virtuous chia seeds – they’re loaded with antioxidants, calcium and fibre, and are low-GI so give you a good, long energy boost. They’re a fave ingredient of Ladyland’s resident smoothie alchemist, Christine Joos, who also explains in her smoothie recipes how these little guys pack a punch.
Secondly, you’ll find chia breakfast puddings are often made and served in jars. I’ve risked life and limb here by presenting mine in an old Bonne Maman number because Ladyland’s Emma has previously warned that “if she sees one more dish or cocktail served in a mason jar…”
Thirdly, I’ve made mine with pomegranate seeds. That’s just showing off.
But, relax: I like to alternate this brekkie with bacon and egg rolls, so I’m not some kind of paleo evangelist (kill me now). This is just a super-simple, mega-delish breakfast that just happens to come with some awesome health benefits. Besides, I’ve made mine with coconut milk – let’s ignore the fat content there, shall we? (Although, I’ve come across a rather nice guide in BBC Good Food that explains that the fats in coconut milk are not a bad thing. Everything in moderation, right?)
You’ll need to soak your chia seeds overnight, so this does require a little bit of organisation. But these puddings keep in the fridge for up to three days, so you can make a batch and get your work breakfasts organised in one fell swoop. Here’s how it’s done:
1/4 cup white chia seeds (you can use black ones too – up to you!)
1 cup coconut milk
1 tsp honey, maple syrup or agave nectar
Chopped mango (I’ve given my pud a tropical twist)
A handful of pomegranate seeds
Dessicated coconut or coconut flakes, to sprinkle
Of course, you can come up with all sorts of combos: mixed berries, peaches and poached pears are all good. Try flaked almonds and pumpkin seeds for crunch – and use your preferred milk to soak the chia seeds. Almond milk, soy and dairy all work; just keep to the ratio of 1 part chia seeds to 4 parts liquid.
2. Pour in the coconut milk and honey and give the chia seeds a bit of a stir to make sure there aren’t any pockets of seeds that have remained dry. Allow to soak overnight – the chia seeds will take on a tapioca-like consistency.
3. Add your fruit topping and sprinkle over your coconut or nuts/seeds. Depending on how much fruit you want to add, you may need to scoff a few spoonfuls before adding your fruit topping.
4. Bring it to work and amaze your colleagues as you eat your virtuous breakfast at your desk. No swinging your handbag around precariously on the way to the office!