In my last shopping trip I bought a packet of Chia seeds. I had been hearing of them for some time, but never really investigated, let alone purchased or used, this ‘superfood’. My new foray into Low Carb seemed just the right time to take a look at these high protein little seeds.
I scoured the internet for some basic instructions on using this newfangled ingredient, which wasn’t difficult as it’s everywhere. The many recipes I looked at used various liquids and I chose almond milk because that’s what I had available. I’d used up all the coconut milk earlier in the week on other experiments.
With a new-found knowledge of chia to liquid ratios and generally how to work with Chia I set to coming up with a combination that sounded nice. It so happened that my husband purchased a couple of mangoes for 99 cents each and I needed a way to use those, too. The rest was a bit of playing around as I built the recipe to get a flavour I was happy with. I just love the vibrant yellow mango puree and could have happily eaten it all just as it was.
I can’t say I am a huge fan of chia seeds … yet. Their texture, even ground up in this recipe, is a little different. Next time I will try leaving the seeds whole for the sago style of dessert. My husband, however, was quite happy with this different and interesting dessert. I always want to know what he thinks. He’s pretty good at telling me (in a nice way) if something needs a bit more “tinkering”. As it made enough for 3 servings, I still have one sitting in the fridge.
Apricot Mango Chia Pudding
♥ Ingredients ♥
1 1/2 C unsweetened Almond Milk
1/3 C Chia seeds
2 whole mangoes
4 t sugar free apricot jam. (I use Stute brand)
sugar-free maple-flavoured syrup for sweetening
1/4 t cinnamon
1/2 t vanilla essence
♥ Method ♥
- Cube the mango flesh and add it, along with 2 tablespoons of sugar-free maple-flavoured syrup into a blender, processing until smooth. Pour out the puree into a dish. It’s okay if there are a few pieces that don’t blitz completely as this adds some textural variety.
- Without scraping out the blender or rinsing it, add in the almond milk, seeds and jam. Process until smooth. Adjust sweetness with the syrup to suit your taste.
- Layer the chia mixture and mango puree into serving dishes or small mason jars, beginning with the chia and finishing with a dollop of the puree.
- Cover and refrigerate for 2-3 hours before serving, or longer if desired. Suitable for making well ahead of time or overnight if making it for breakfast.
Serve for breakfast, dessert or as a snack.
A couple of notes about substitutions:
* Coconut milk or regular whole milk can be used in place of the Almond milk. Coconut milk would work really well with the tropical mango.
* No sugar free apricot jam? Make your own: With a fork loosely mash 4-6 apricot halves from a tin of unsweetened apricots. They are going to be blitzed in the blender, so they just need to be broken up enough to blend in the next two ingredients. Sweeten to taste with your choice of sweetener. Microwave on high until hot, check and adjust sweetness if needed, then stir in a 1/4 teaspoon of xanthan gum. Let cool before adding to the chia mixture and blending.
* I like the subtle flavour notes and richness added by the sugar free maple syrup, but feel free to substitute with a liquid sweetener of your choice.
As always, I’d love to hear from you should you give my recipe a try. Thanks for reading!
Happy, healthy eating,