» chia pudding recipe
RECIPE • BY DANIELLE ROSE
Strawberry
Balsamic Cocoa
CHIA PUDDING
ove over quinoa and kale,
there’s a new super food in
town! Introducing chia seeds,
the mighty super food previously
most commonly associated with
funky-haired houseplants from
your childhood. Yes my friends,
ch-ch-ch-chia seeds are back
on trend, but this time instead
of growing chia grass as hair
for your “chia pet,” we’re now
topping yogurt bowls, salads,
smoothies and more with the
flavourless teeny, tiny seeds.
Photo courtesy of Danielle Rose
The seeds, which are jam-packed
with antioxidants, fibre, protein,
and omega3’s, also feature the
magical ability to bind many foods
once moistened, making them
the key ingredient for healthconscious chia seed pudding.
This no-cook dessert/snack is
guaranteed to satisfy your sweet
tooth with its cocoa chia pudding
base, enhanced with deep and
complex-tasting balsamic-macerated strawberries with their juices
that trickle down into the pudding,
delivering that rich balsamic
taste into every bite!
» TWO SERVINGS
For The Pudding
For The Garnish
2 In a medium bowl, toss 1 cup diced
1 1/2 cups vanilla flavoured almond milk
2 fresh strawberries, sliced, for garnish
strawberries together with the balsamic
1 tbsp sliced almonds, toasted
vinegar and maple syrup. Place in fridge
1/3
cup whole chia seeds
1/4
cup cocoa powder, sifted
1/2
tsp ground cinnamon
1/4
tsp sea salt
for 20-30 minutes to allow strawberries
1 In a large bowl make the pudding by
to release juices.
maple syrup to taste
vigorously whisking together almond milk,
3 Evenly spoon the pudding mixture into
chia seeds, cocoa powder, cinnamon, and
two serving dishes or jars. Top evenly with
For The Balsamic-Macerated
sea salt. Taste and sweeten with maple
the macerated strawberries and balsamic
Strawberries
syrup as needed. Pour into a container
juices. Top each with a sliced strawberry
1 cup fresh strawberries, hulled & diced
and let stand in fridge for 15 minutes. Stir
and toasted almonds. Serve immediately
1 1/2 tbsp balsamic vinegar
again and replace back in fridge for at
or place in fridge until ready to serve.
least three hours, preferably overnight.
Pudding will keep in jars for 2 days.
1/2
tsp maple syrup
74
• fredi spring 2016
FOOD&DRINK //