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Strawberry and Lime Chia Puddings

By Julia Boase

Strawberry and Lime Chia Puddings

I love using chia seeds in my children's diet because they are so versatile and pack a huge nutritional punch. They are loaded with plant based omega 3s (important for brain and heart health), high in protein and calcium (although this may be poorly absorbed) and have a whopping 4g of fibre per tablespoon (a great way to top up your child's fibre intake if you have a fussy eater).

In our house we sprinkle them over porridge, add to smoothies, muesli and baked goods. My kids have also enjoyed a chia pudding at school. One of the great things about our new stainless steel leak free lunch box is that you can include chia puddings or other thick wet foods like yoghurt without it leaking into other compartments. Genius!  

This chia pudding is a really refreshing and makes a nice light snack or even breakfast when the weather is warm. My smooth strawberry chia pudding, made by pre-grinding the chia seeds, is great for kids that don't like the texture of chia seeds. The lime pudding is made with non-ground seeds but go with whatever your kids prefer.

And p.s. no I don't send chia pudding that looks this fancy to school. These are for those special occasions when I have more time 🤩

 

Smooth Strawberry Chia Pudding

2 cups fresh or frozen strawberries

250ml reduced fat cows milk

1/4 cup maple syrup

1/3 cup of pre-ground chia seeds (use your food processor or grinder).

Place contents into a food process and combine until smooth. Pour into moulds or a container and set in the fridge for around 4 hours or overnight. 

 

Lime Chia Pudding

2 cups unsweetened coconut milk (preferably calcium fortified)

zest of 1 lime

juice of 1 lime (1/4 cup)

2 Tbs maple syrup

1/2 cup chia seeds (whole)

Place contents into blender and combine until smooth. Pour into moulds/container and allow to set in the fridge for around 4 hrs. 

 

NOTE: to make a fancy layered chia pudding as shown in the image pour your strawberry chia pudding into a glass and place on an angle in a muffin tin. Set in fridge for around 4 hours. Sit the glass upright and pour lime chia pudding on top. Set for another 4 hours in the fridge. 



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