So I finally got around to trying the chia seed breakfast pudding from my 2015 list. I was a little nervous, and now I don’t know why. I just made a portion for myself, in case I loathed the taste of it. Now I wish I made more!
CHIA SEED PUDDING
- 3 teaspoons chia seeds
- 1 cup milk (any variety)
- 1 teaspoon honey
Stir the honey into the milk, then add the chia seeds and stir again. Place in the fridge overnight, and stir again before eating in the morning. I topped mine with some cinnamon & glazed ginger pieces. Dee-lish!
Here are some chia cookbooks on sale at the Book Depository right now, and they offer worldwide shipping (see disclosure):
And then there was the back-up cornbread, in case the chia pudding didn’t work out.
- 1 cup cornmeal (I used polenta)
- 1 cup flour or semolina or 1/4 cup coconut flour
- 1/3 cup sugar (I used demerara)
- 2 teaspoons baking powder
- A pinch of salt
- 1 medium egg (plus 1 extra egg if using coconut flour)
- 1 cup milk (any kind) (plus a little extra if using coconut flour)
- 1/4 cup olive oil, coconut oil or melted butter
- Chopped nuts and dried fruit are a nice addition
Pre-heat your oven to 200C or 400F before you start mixing the ingredients, and get your muffin liners or loaf tin ready.
Blend all the dry ingredients in one large bowl. Mix the wet ingredients in a separate bowl, beating the egg well. Combine wet with dry, stir well but don’t overdo it or the muffins will come out quite stiff. Don’t worry about a few lumps. Pour into the loaf tin or spoon into muffin cups.
Bake for 15-20 minutes until a skewer inserted in the middle comes out clean. Cool & serve.
I smothered mine in butter, washed down with a delicious cup of coffee. Read along to The Cornbread Book by Jeremy Jackson. It’s laugh-out-loud, read-it-out-loud funny, and the recipes are terrific, too. What Monday blues? Now to get down to some real work!