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15 May, 2014

Chia Seed Pudding with Blackberry and Lime Coulis

Here at The Detox Kitchen headquarters we've been tip toeing around the trendy chia seed pudding craze. But now we've discovered the most delicious way of eating them and want to share it with you!

Recipes

Equipment

Bowls
Cling Film
Blender
Sieve

Ingredients

400ml unsweetened rice milk
3 tbsps honey
100g chia seeds
Zest of 1 lime
150g blackberries
1 tbsp honey
Mint leaves and frozen raspberries to garnish

Method

Here at The Detox Kitchen headquarters we've been tip toeing around the trendy chia seed pudding craze. These tiny little seeds are so high in Omega 3's, but we have preferred to add them to our protein balls and smoothies... until this week. We have discovered the most delicious way of eating them and we are choosing to share it! This one beats any of the others we have tried. It tastes absolutely delicious, like blackberry jam! The tapioca texture that chia seeds take on when they are soaked goes so well with the blackberry puree. If you've been looking for a way to enjoy your chia seeds, don't hesitate at trying this recipe out!
We will be serving this Chia Seed Pudding in the Kingly Street Deli very soon. Watch this space.

To make:

Place the rice milk, honey and chia seeds in a bowl, cover with cling film and refrigerate over night. To make the coulis, place all the ingredients in a blender and blitz until smooth. Then sieve and transfer to a small bowl. Cover with cling film and place in the fridge. In the morning, stir the mixture and pour it into four small bowls or glasses. Top with the coulis and fresh mint leaves.

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