Vanilla Chia Pudding

I am aware that there are so many chia porridge and pudding recipes out there. However, I do believe that mine is special. I make kefir every day – as in, I strain it and add fresh milk on a daily basis. From time to time I add one third cream and two thirds milk. When I strain this, it results in a thick, super creamy texture and almost Greek-style yogurt taste. This delicious creamy kefir is what I use to make my chia pudding, and trust me, it is next level delectable.

I had a bit of a jam-making-craze phase a few months ago, and decided to top my pudding with a dollop of Berry Jam. The tart fruity flavour adds another dimension – simple vanilla is great – but I think the berry jam makes it better.

I have this pudding for breakfast; however, I do believe it will make an impressive dessert – especially served in little glass jars with extra berries on top.

Vanilla Chia Pudding

Makes 1 Breakfast Serving or 4 Mini Desserts

Ingredients

• 1 cup *Cream & Milk Kefir
• 30g **Chia Seeds
• 1 tsp Vanilla Extract
• 1 tsp Erythritol & Stevia Blend (or sweetener of choice)
• Pinch Maldon Sea Salt Flakes
• Optional: Top with Jam (see my Jam recipes on the blog to make your own) and berries or other fruit.

*1 cup of milk-only Kefir is also fantastic. If you don’t have Kefir, then I suggest using a combination of cream and Greek yogurt/water.

**I like my chia pudding very thick. If you prefer yours a little thinner, use 15-20g chia seeds instead.

Method

• Combine all the ingredients in a jar and place in the fridge for a few hours or overnight.
• If you’re not sure how much chia seeds you want to use – start with 15g. Check on the pudding after an hour to see the consistency. Add another 5-10g chia seeds if it is too thin and leave for another hour. If it is still too thin, add a final 5g chia seeds.
• Top with jam and berries/sliced fruit and enjoy!