Can also be called "pudding" if "glop" sounds unappetising. This recipe uses the US tablespoon, which is a 15ml liquid measure. I put everything in a Blender Bottle to get everything mixed up, it works well. Also I don’t have an electric blender. If you don’t like the texture of tapioca pudding, you probably won’t like this, the chia has a gelatinous texture when it’s hydrated.
Makes 1 serving as written.
Prep time is 10 minutes BUT you have a 30 minute pause in the middle, AND this needs to be left for at least three hours to let the chia seeds do their thing. Or leave it in the fridge overnight.
- 1 cup of almond milk (or your milky substance of choice)
- 2 tablespoons of Organic Gemini tigernut smoothie mix
- 2 tablespoons of ground flax seed
- 1 tablespoon of maple syrup
- 1 tablespoon of chia seeds
Optional ingredients, choose one or two:
- 1 tablespoon of sunflower butter
- 1 tablespoon of Camp chicory coffee syrup
- 1 teaspoon of raspberry jam
Put the milk into a Blender Bottle and add all the ingredients except the chia. Mix well. Add the chia, mix again, and leave in the fridge for a half hour. Mix well, decant into another container, and put back in the fridge. Clean the Blender Bottle immediately or stuff will cement onto it. Leave for three hours, or overnight. Eat the following morning with a spoon, top with fruit or nuts if you like.
I found chia recipes when I was looking for Paleo alternatives to oatmeal, and it is surprisingly filling. This glop has a lot of texture from the ground flax, chia, and tigernut, you need to use a spoon instead of trying to drink it.