I love Chia seeds! I put them in everything as they are a good source of protein, omega 3 fatty acids, antioxidants and high in dietary fibre! Chia seeds were actually used in Mexico before the use of wheat grains as they have a low GI and provide sustained slow release energy!
I like to make my Chia pudding/porridge the night before so it’s ready to go as I usually forget to eat breakfast in the morning mayhem of an 8 month old! This way it’s ready to get out and eat as I’m feeding SS! He has only just stared solids so isn’t eating Chia just yet! Although he is 8 months he was premature so just hit 6 months corrected age 🙂
Ingredients
– 4 Tablespoons of Chia Seeds (I use the mixed ones from Cosco Melb only $13.96AU a kg!)
– 350mls of Almond or Coconut Milk
– 1 Tablespoon raw coconut sugar or maple syrup
– vanilla essence/vanilla pod
Method
– Warm almond milk on the stove, then pour into a mixing bowl
– Add Chia seeds and stir well (many will still float at this stage
– Add vanilla & coconut sugar and stir well
– Rest for 5 minutes and stir well to get rid of any clumps
– Cover and leave to rest overnight or for a minimum of two hours to break down ant anti nutrients allowing the seeds to digest easier (this is important especially for children).
– Divide into 4-6 servings for children or 2 for adult servings (recommended serving for children who don’t regularly eat Chia is 1-2 teaspoons so you are able to monitor digestion/reactions like with any new food).
Healthy Little Wonders 
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