Berry-Burst Chia Pudding is easily made with fresh or frozen berries to enjoy year-round. Nutritious, delicious and so easy.
Greetings from Anna Maria Island, Florida, named by readers of Conde Nast Travel magazine as home to one of the best beaches in the world. The small evil bit in me had wished so much to be able to write something along the lines of “as I struggle to concentrate with the glare of the brilliant sun and crashing waves…” However, the low sky and steady drizzle of rain have kept us mostly in, and slightly restless. But it is warm rain, so we are grateful.
A trip to the local handmade donut shop – we queued for nearly an hour for our takeout order because they are so fantastic- has also made us grateful, as has seeing dolphins bobbing in the Gulf of Mexico from the comfort of our lounge. If the weather was more like it should be – low 80s and brilliant blue sky – we wouldn’t be eating donuts or standing on the balcony spotting dolphins. Our eyes would be closed, and our bodies would be prone under the shade of an umbrella, trashy gossip magazines strewn around us.
Before Christmas, several thousand miles away, I made a few batches of today’s Berry-Burst Chia Pudding. Andrew pretty much scoffed the lot before others had a chance to partake, but as he normally hates things like this {it’s the texture, you see} I feel pretty positive that most everyone will approve too. I’m also not keen on ‘puddingy’ textures but I make an exception for this chia pudding. Cardamom and citrus somehow get me past the usually deal-breaking texture.
Chia puddings are mainly a summer food { June was the apogee for Pinterest posts on chia pudding}, but it is amazing how with just the addition of cinnamon and – crucially – cardamom, plus adding seasonal clementine juice, makes it feel not at all unsuitable for January. Certainly chia seeds fit right in to the January vibe of health and wholesomeness: cleansing, anti-inflammatory, antioxidant-packed, blood sugar balancing – all the right buzzwords for January wellness.
Puddings are one of the most popular ways of eating chia seeds but they are also great to add into yogurt, cereal, granola, sweet and savoury bakes. You can even make jam with them {they sub for added pectin}. And how could I forget the very useful ‘chia egg’ – that 3:1 water and seed combo that makes vegan baking a breeze.
But no baking here. Just shake and chill.
Enjoy.
Berry-Burst Clementine Chia Pudding
Use fresh berries if they are in season where you are. Because it is winter in the UK I used frozen brambles and raspberries that I picked in the summer, plus some bought frozen sour cherries. This is a deliciously healthy and filling breakfast or snack.
The Pudding
160ml {3/4 cup} any kind of milk {dairy, almond, coconut etc}
60ml {1/4 cup} freshly squeezed clementine or orange juice
245g {1 cup} plain live yogurt or kefir
6 tbsp chia seeds
2 tbsp {or less} maple syrup
½ tsp vanilla powder or extract
½ tsp cinnamon
¼ tsp ground cardamom {or a little more cinnamon}
Quick Berry Compote
170-200g {1 cup} frozen summer berries and sour cherries {or whatever frozen berries/stone fruit you have}
2 tsp ground chia seeds
60ml {¼ c} orange juice
a little maple syrup, as needed
Plus
Fresh berries {or defrosted frozen} and slices of clementine or orange
1. First of all make the compote by cooking down the ingredients over a low-medium heat until thickened and the berries are mostly burst. Set aside to cool.
2. Blend together all of the pudding ingredients. I used my Froothie but you can just whisk it in a large jug or shake it in a sealable container. Cover and refrigerate for about an hour – longer if you can stand the waiting. It should be thick and spoonable.
3. Layer up the pudding and the cooled compote, topping with fresh berries and sliced clementine. Enjoy within two days for best eating experience.