OMG!!! A chia seed pudding?? Wow! You are so inventive….
Yeah, yeah, I can hear you and all of your sarcasm. Chia seed puddings are everywhere. There’s a reason for that. It’s because they are so damn easy to make, good for you and generally enjoyed by kids and big kids alike (except if you’re one of those weird texture phobes).
So I’ve taken this pudding and gone all Xzibit with it, pimping its ride. A pudding that works as a dessert and a breakfast?? That will chia you up (dad joke. Sorry).
1 cup coconut milk
3 tablespoons chia seeds
1 1/2 tablespoons maple syrup, plus 1 extra tablespoon (for the bananas)
1 teaspoon vanilla extract
Pinch sea salt
2 bananas, sliced thickly
1/4 cup pecans, roughly chopped
1/4 cup walnuts, roughly chopped
1 tablespoon coconut oil
1/2 teaspoon cinnamon
Mix seeds, coconut milk, vanilla, maple syrup and salt in bowl/jar.
Leave overnight in fridge or several hours.
When you are ready to serve the pudding, heat the oil and extra maple syrup in a pan on a low heat.
Add the cinnamon.
Gently fry the banana slices along with the nuts for a few minutes either side, making sure everything is coated well.
Remove from heat and layer with the pudding mix.
TIP- I like to make my pudding in a mason jar so I can shake it once or twice before I go to bed, this helps stop the seeds from clumping together.
If you find your pudding too thick, just loosen it up with a little extra coconut milk.
By: Holly Purdy, InnerFight Foodie
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