As the second week of 2016 comes to an end, I find myself looking back at last year and feeling… oh so many feelings! 2015, you really brought it good.. Tears were shed, laughter was had (and lots of it), mistakes were made, and lessons were learned.
I mixed things up a bit last year, trying new things and working new jobs, and it really set in stone the realisation that when we put ourselves out there, and push past our comfort zone, put aside the fear of failing, of being inadequate and not succeeding, not only do you challenge yourself, but you meet the most amazing people. Having been spoiled with such incredible friends already, I never thought I was missing out. Who knew that this time last year there were such awesome people out there that I just hadn’t met yet? To all the excellent friends I’ve made in 2015 – especially Chloe, Nadia, Fiona, Callum and Roy…how happy I am to have met you all!
15 years of friendship and counting… Photo blatantly stolen from Alice.
Sooo, where does chia fit into all of this sentimental rambling? Well, this recipe is for you lovely Fiona… I know it won’t be nearly as delicious as the chia pannacotta by Finlay & Sons…but just maybe it will be an OK substitute between coffee catch-ups?
Vanilla Chia Pudding with Berries
Makes 2 x jars
1/2 cup chia seeds (black or white is fine, I buy this brand, grown here in WA)
1.5 cups milk (cow’s, soy*, coconut etc)
1 tablespoon maple syrup (or other natural sweetener. If using stevia, adjust amount accordingly)
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
*A note when choosing soy milk – look for one that is non-GMO, made from whole soy beans (not isolate), is organic, Australian made and calcium fortified. I tend to buy this one.
Additional Ingredients, to Serve
Frozen berries (I love to layer raspberries and blackberries) and toasted almonds
Sliced mango topped with freshly squeezed lime juice, lime zest, and desiccated coconut
1. Mix chia, milk, vanilla, cinnamon and sweetener in a medium size bowl and stir to combine.
2. Let mixture sit for a few minutes, and then stir again.
3. Cover bowl and refrigerate for at least 4 hours (preferably overnight)
Once set, grab two jars and spoon some pudding into each. Top with a layer of berries (or mango and lime juice). Repeat layering chia pudding and fruit until the jars are full. Top with a little more fruit, toasted nuts and/or coconut (I love slivered almonds), fresh mint leaves and/or some grated lime zest. Great to make ahead of time and keep as an easy summer breakfast, snack, or dessert.