Chia seed pudding- A simple no-bake recipe

Feeling adventurous with food during your pregnancy? Interested in trying something new to jazz up those taste buds…  Why not give chia seeds a chance?

Chia seeds are small, oval, dark or pale brown seeds that come from a flowering plant of the mint family.

They can be sprinkled over hot or cold cereal, stirred into yogurt or blended into juices or smoothies.  Chia seeds do not need to be ground before you use them to obtain the maximum benefits. The seeds absorb liquid when soaked and become a gelatinous texture. .

Chia seeds are full of fibre, protein, omega 3 fatty acid and calcium – all of which are important during your pregnancy.

Chia seed pudding

Ingredients:

• 4 Tablespoons (60ml) chia seeds
• 1 Cup (250ml) milk (or try unsweetened almond, soy or cashew milk)
• 2 Tablespoons (30ml) maple syrup or honey
• 2 Tablespoons (30ml)  cocoa powder (optional)
• Toppings of choice: fresh berries or other fruit, granola, nuts

Instructions:

1. In a bowl or medium jar, stir together chia seeds, milk, maple syrup and cocoa powder. If you’re using a jar, you can put the lid on and shake the mixture to combine everything.
2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds. Cover and put the mixture in the fridge for 1-2 hours or overnight. The chia pudding should be nice and thick, not runny. If it’s not thick enough, add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes.
3. Take pudding out of the fridge and garnish with your desired toppings.

Pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.

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Nutrition information
Per serving 91g: 6g of Fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 50mg of sodium, 6g fiber, 14g carbohydrates, 6g sugar, 4g of protein, 10% DV Calcium, 6% DV Iron, 6% DV Vitamin D.