I have recently been experimenting with making chia seed
puddings, and making them fructose friendly. In today’s post I will share these
experiences with you and give you my favourite recipe so far – Chocolate Chia
Seed Pudding.
Chia seeds come from the flower Salvia
hispanica (see photo below), and originated in Central America. There
is a good
reason that chia seeds are called a “superfood” – they are high in dietary fibre,
omega-3 fatty acids, calcium, manganese, phosphorus, and protein, and low in
cholesterol. They are also gluten
free and low
in FODMAPs, and therefore fructose friendly! However note that some people
with IBS can have trouble with chia seeds – perhaps because of the fibre.
Ingredients
1/3 cup chia seeds
1 cup milk
½ cup cream
1/4 cup cocoa powder
2 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
Instructions
- Mix milk, cream, cocoa powder, maple syrup, cinnamon and vanilla extract in a bowl. Add chia seeds and stir well.
- Immediately pour the mixture into a mason jar, and place in the fridge to set overnight. It will be very runny at first, but will be thick and almost jelly-like once it has set.
I usually like eating this pudding with strawberries on the
side, and it also lasts 2-3 days as it is quite filling!
Enjoy!
