Chai Chia Pudding

Chia Pudding makes a brilliant quick breakfast. It is low in carbs but has good amounts of protein and healthy fiber. I make it up the night before and triple the mixture as it keeps for a few days. I recently added Chai spices to my basic mix and it is now my absolute favourite way of having chia pudding. The photos below are Chai Chia pudding with a Strawberry and Rhubarb Compote.

CHAI CHIA PUDDING Basic Recipe x 3 3 cans of 400ml coconut milk 300-600ml of water (depends on how thick you like your pudding) 1 cup of chia seeds 3 teaspoons of cinnamon 3 Tablespoons of raw honey (I omitted this as I thought the sugar from the naked ginger added enough sweetness to this recipe) or a few drops of stevia to taste. Small pinch of sea salt Additions 1 cup of naked ginger - chopped 3 teaspoons of green cardamom pods - seeds removed and ground to a powder in a mortar and pestle 1 teaspoon of grated nutmeg Method Place all ingredients in a bowl and mix. Leave overnight and serve on its own or with fruit of choice. Can be left in the fridge for up to 3-4 days (if it lasts that long).

I have also been known to add raw cacao powder for a chocolate pudding, substitute some of the chia seeds with flax seeds, add goji berries, or create a gluten free version of bircher muesli by adding some grated apple and toasted seeds or nuts to the basic mix.