Experimental eating is so IN at our house at the moment. Finding foods that all of us can sit down to eat for a meal is my mission. Another nom nom moment at Woodford was chia cups, Isla loved them, I liked them and so did Roy. So after much investigation and a few experiments later I give you Chia Pudding with Coconut, Mango, Macadamia and Lemongrass. They are gluten-free & dairy free, PLUS they took less than ten minutes to throw together. The pudding does need a little time in your fridge to absorb all that liquid and become creamy. I made mine the evening before breakfast. So when I get up all I need to do is serve it on up. A bowl for me with a little extra honey and a bowl for Isla with no mango or honey.
I love food discoveries and this year is all about eating well. Who knows I might finally catch up on all the food crazes. I do however at some point need to share with you kale chips (I know like three years ago they were cool). A friend down the road loved mine and after them trying to make their own they were just not as good as mine. I do put extra love into my cooking you know.
Chia is not very foreign for me as I have used it in cakes, muffins and smoothies for a while now. Got to thank those kitchen jobs in vegan cafe’s and health retreats. Do you like chia seeds, what do you do with?
- ¼ cup chia seeds
- ¾ cup coconut milk
- ½ cup coconut water
- 1 tsp pure vanilla paste
- 1 tbsp honey
- pinch salt
- mango, diced
- 60g macadamia, to top
- lemongrass, finely shredded
- In a small bowl pour in the chia seeds, coconut milk, coconut water, vanilla paste, honey and salt. Mix well to combine.
- Place in the refrigerator for two hours to allow the chia seeds to absorb the liquid.
- Pour out into serving dishes and top with mango and macadamia. Add a little more honey if you wish and then sprinkle over the lemongrass.