Spiced chia pudding with blueberries and crunchy chocolate muesli

Mighty, gluten-free seeds, packed with omega-3, protein Blah-di-blah-di-blah-di-blah Eleven health benefits of chia seeds that are supported by science Blah-di-blah-di-blah-di-blah Great source of healthy omega-3 fats and fibre blah-di  and fortunately it’s an easy food to ad lalalalala. Indeed, I am trying to repurpose this blog into an healthy super foods outlet. The thing is that I actually like the gelatinous texture with some bite  and a nutty flavour. It make me feel full for a long time. It is super easy a pudding like dessert – all you need is milk or vegetal equivalent, add spices and you are ready to go. For extra healthy points, add another superfood.

Spiced chia pudding with blueberries and crunchy chocolate muesli (adapted from a recipe found in Food and Wine on-line magazine).

Ingredients

• 3 tablespoons chia seeds
• 1/2  cup  (about 120mL) water
• 1 1/4 cup (about 300mL) of light or full fat coconut milk
• 1/2 teaspoon vanilla
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1 teaspoon maple syrup
• 1/4 teaspoon flaky sea salt
• fresh blueberries to task
• crunchy chocolate muesli

Method

In a bowl, combine the chia seeds, water, coconut milk, vanilla, cardamom, cinnamon and 1 teaspoon of maple syrup.

Refrigerate for at least 1 hour or overnight.

To serve, stir in the sea salt and top with fresh blueberries, granola and drizzle with maple syrup. Serve chilled.