Chia seeds pudding

Serves 2

Preparation time: 15 minutes


340ml of your favourite milk, heated
4 tablespoons chia seeds
1 large bramley apple, peeled, cored and cut into 3cm pieces
1-2 teaspoons raw date syrup or raw honey
¼ pod of vanilla, seeds scraped out
50g chopped pistachios
Borage flowers (optional)


Start by pouring the hot milk into a bowl, add the chia seeds and stir. Allow to sit for 5 minutes, then stir briskly again to break up any lumps. Stir again after a further 5 minutes, cover and allow to soak for several hours or overnight. This allows the breakdown of any anti nutrients (see note below), and makes the soaked seeds a lot more digestible and nutritious.

While your seeds are soaking, you can make the simple apple compôte. Place the apple in a small saucepan with a couple of tablespoons of water and the vanilla seeds, place over a medium heat with a tightly fitting lid. When it starts to bubble and steam, stir after a minute or two. It should take about 10 minutes to cook and break down. I like it still with some texture, not totally puréed. When it's softened, add the honey or date syrup to taste. At this point reheat your chia pudding by placing it in a small saucepan with a tablespoon or 2 of water and warm through.

Scoop the pudding into 2 bowls, top with the apple compôte and a sprinkling of chopped pistachios or any other favourite nut. Toasted chopped almonds are delicious. If you have any borage flowers they look beautiful sprinkled over. Serve while warm.

This recipe is featured in Nourish: Mind, Body and Soul, by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, priced £19.99. Photography by David Loftus.

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