Every few years a new trendy seed hits the food scene. Quinoa has bombarded us for the last decade, but now we’ve moved on to Chia seeds as the latest hipster seed. But it isn’t just trendy… Chia is packed with protein, good fats and contains Vitamin A, Calcium, Iron, Magnesium and fibre. Chia seeds are also gluten free, but they have an additional benefit for those of us with weak or damaged digestive systems and that’s the gel like coating that forms around the outside when soaked in liquid. Some foods which are high in fibre are also high in scratchy rough surfaces which doesn’t feel very pleasant on an inflamed system. Chia seeds can help bring some bulk into your diet but just like teflon, no sticking!
This recipe is gluten and dairy free, however you can make this using regular milk.
- A clean jar & lid. I’ve selected a jar which held about 200grams of cherries and boiled it in a saucepan of hot water to sterilize. You can buy a mason jar if you wish, but why buy a jar when you throw out several each week?
- Makes 2 serves
- 4 tablespoons chia seeds
- 1 tablespoon coconut sugar
- 5 chopped dried dates
- 1/2 teaspoon cinnamon
- 200ml soy, rice or almond milk
- Put seeds in jar along with dates, cinnamon and sugar. Coat seeds in dried ingredients by shaking them around.
- Add half of the milk and stir thoroughly to separate all of the seeds.
- Add remaining milk and stir again. Some seeds may stick together in the corners of the jar so make sure these are separated.
- Refrigerate for about 3 hours or overnight.
- With banana, pear, blueberries or frozen raspberries
- With coconut yoghurt
- With sprouted crumble
- Topped with coconut flakes & chocolate nibs