Vanilla-almond chia pudding

IMG_6185

 

 

 

 

 

 

 

 

I do not want to sound like a health apostle and praise all the virtues chia seeds possess – that would be bordering on nutrionism – but their high protein content, massive amounts of fibre and antioxidants, unsaturated fatty acids, a great Omega 3 to Omega 6 ratio, B vitamins etc. and low GI have earned these South American seeds their well-deserved place amongst the so called superfoods. No wonder chia meant strength to the ancient Maya. They taste neutral (not a bad thing), manage to bind a fantastic amount of liquid and provide an interesting texture – ideal if you want to make a pudding without the help of refined starches or raw eggs. Though be warned if sago or tapioca isn’t your thing, you might want to skip this one but if you are not texture averse and enjoy tiny pearls in your pudding then chia seeds are a great healthy thing to try.

Facing a tiny but thankfully temporary challenge in eliminating all highly refined flours, high GI carbohydrates and sugars for a while (and yes, that includes croissants, cake and ice cream, who would have thought?) I came back to chia seeds when craving a comforting vanilla pudding. Adding ground almonds for a little nutty background makes this a welcome treat even though the sugar in my batch is reduced to the miniscule amount of ½ teaspoon per portion. Normally, I’d add some more sugar for a sweeter vanilla pudding, so you go right ahead. Though luscious raspberries (or strawberries, blueberries or a handful of blackberries) made well up for the lack in sugary sweetness that day.

 

 

Vanilla-almond chia pudding


Vanilla-almond chia pudding

Makes about 6 small portions, which hardly contain any sugar (½ teaspoon per pot to be accurate). If For a sweeter pudding use more sugar to taste or a sweetener of your choice (date syrup or golden syrup would be great here, too)

 

750ml / 3 cups milk
1 vanilla pod
1-3 tablespoons sugar (I used 1 for a barely sweet pudding)
60g / ¼ cup + 2 tablespoons chia seeds
75g / ¾ cup + 1 tablespoon ground almonds

fresh berries like raspberries, strawberries, blueberries, blackberries to serve

 

Gently heat milk with the scraped out vanilla seeds and the vanilla pod just before boiling. Dissolve the sugar in the vanilla milk and leave to cool (and infuse) until needed. Remove the vanilla pod and mix the milk with chia seeds and ground almonds in a bowl. Whisk from time to time to prevent seeds form clumping together. Decant into small pots and chill. Serve with raspberries or your berries of choice.

 

 

Deutsches Rezept:

Vanilla-almond chia pudding


Vanille-Mandel Chia Pudding

Ergibt 6 kleine Portionen, die kaum gesüßt sind. Für einen süßeren Pudding mehr Zucker nach Geschmack verwenden. Es muß ja auch nicht immer Zucker sein: Dattelsirup oder auch Golden Syrup verleihen dem Pudding jeweils eine andere Note.

 

750ml Milch
1 Vanillestange
1-3 EL Zucker (ich habe 1 EL für einen Pudding mit minimalem Zuckergehalt benutzt)
60g Chiasamen
75g gemahlene Mandeln

frische Beeren: Himbeeren, Erdbeeren, Blaubeeren oder Brombeeren

 

Milch zusammen mit den ausgekratzten Vanillesamen und der Vanillestange langsam bis kurz vor dem Kochen erhitzen. Den Zucker in der Vanillemilch auflösen und zum Abkühlen beiseite stellen. Vanillestange entfernen und die Milch mit den Chiasamen und Mandeln in einer Schüssel mischen. Ab und zu den Pudding mit einem Schneebesen durchrühren um das Verklumpen der Samen zu verhindern. In kleine Töpfchen füllen und kühlen. Mit frischen Himbeeren servieren.

 

 

 

 

 

 

Advertisements

15 thoughts on “Vanilla-almond chia pudding

  1. I’d love that but I’d never get it past my husband, who shudders at the mere mention of anything like tapioca. I blame English school puddings, which were notoriously frogspawn-like. Looks lovely, though. Hope you are soon back to ‘normal’ eating though it looks as though you’ve managed to substitute beautifully! Lx

  2. I still yet have to try the chia seeds. Now you have given me a nudge, I’m off to the shops. They look delicious and healthy, too. Thank you Nicole! Jxxx

    • My pleasure, Jeanette. Now get yourself lots of energy (isn’t this the best excuse to eat pudding?) for when the surfing season starts or to tackle the final stretch of the renovation marathon (finished?). N xxx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s