We call this recipe ‘Magic Pudding’ at home as it is fun to make and nutritionally rather special! The key ingredient is Chia Seeds. If you have passed a tub of chia at the supermarket and quickly walked on to a safer aisle we hope this easy, tasty recipe will ease your ‘chia fear’ and you’ll really enjoy using these little seeds!
Chia can be found in big supermarkets, health food stores or online. I have found ordering online from the bigger supermarkets to be a cost effective option, they often have special offers selling tubs of the seeds at around £1.50 per 100g. I think of buying Chia Seeds like buying nuts, a little more expensive but nutritionally worth it and they keep really well in the store cupboard so very little gets wasted.
Tiny chia seeds are one of the most nutritionally dense food on the planet and particularly good for growing bones, they are high in calcium, magnesium, iron and rich in omega-3 to name drop a few goodies! Because Chia seeds are high in fibre we recommend serving small portions of the pudding for babies, a couple of teaspoons of the mixture as an accompaniment to fruit for example will be lovely and creamy.
The 3 ingredients for Magic Chia Pudding provide a base recipe that you can make look really quite sophisticated with a only little fruit slicing finesse required to create a pretty, light after dinner dessert. Alternatively you can just use this lovely creamy mix as you please during the week; over the last few days for example, I’ve added the mix to porridge, mixed a dollop with some salt free peanut butter and bananas for a baby snack, and added some to a smoothie for us. Joshua LOVES it mashed in a little bowl with blueberries or strawberries for breakfast!
The creamy chia will keep for around 5 days if refrigerated in a covered container.
You need to pop the mixture in the fridge at least 2.5 hours in advance of eating so the little chia seeds can soak and swell. If you want to leave in the fridge overnight they will work their magic and you can just give them a good stir the next morning.
Chia pudding base:
2 cups/600 mls of unsweetened almond milk
1 cup/220g of dairy free coconut yogurt
65g of chia seeds
Optional topping Ideas:
600g of strawberries* or other seasonal berries chopped into quarters + 4 teaspoons of desiccated coconut
Blueberries, apple puree, banana or raspberries are also delicious!
*Some young babies can be sensitive to strawberries initially so introduce with caution.
Hungry Grown Ups: This pudding is so versatile… you could bulk it up with some toasted nuts and a little grated dark chocolate!
Choose a container that will fit easily in the fridge and add the almond milk, coconut yoghurt and chia seeds.
Stir or gently hand whisk the Chia seeds through the mixture.
Let the mixture sit for a few minutes while you pack up the ingredients and then come back it and stir everything through once more.
Pop in the fridge for 2.5 hours or overnight.
When you’re ready to serve give the mixture a good stir and begin to spoon the creamy chia into your pudding bowls. Serve with your topping of choice layered through the bowls or mash up your chosen fruit for little babies and swirl it into their chia pudding!