I seriously love chia seeds. They’re super nutritious and lend well to so many delicious dishes. They make great puddings because those teeny tiny seeds absorb up to 12x their weight in water, swelling out and creating a wonderful gelatinous texture. Chia puddings are comparable to sago puddings in texture (without the starch). You can add pretty much any flavours you like to them and end up with something edible. This recipe is so simple but tastes amazing. It’s perfect for breakfast or a mid-day snack.
My 7MO loves chia puddings too and they provide a healthy alternative to some of the nasty ‘baby desserts’ on the market. We follow baby-led weaning, combined with a largely paleo diet so a treat like this is perfect for him. I like this recipe as it’s got no added sugar, but I would still limit it to a ‘sometimes food’ because it’s pretty sweet.
Berry Chia Pudding
- 2 cups frozen berries (I liked mixed berries, but you can use any sort you prefer. Strawberry is delicious too)
- ⅔ cup unsweetened coconut milk (you can also use nut milks as well)
- ½ a banana
- ½ cup chia seeds
- Combine the berries, milk and banana in a blender; process until smooth.
- Add chia seeds and process again, until nicely mixed.
- Transfer berry mixture to a medium bowl or individual serving dishes. Refrigerate for at least 30 minutes, until thickened.
Tip: Always use organic berries wherever possible. Unfortunately berries are one of the heaviest sprayed fruits.