And the chia cook-off continues...

Lucky I bought the 1kg tub of chia seeds. My experimenting in the kitchen with chia has graduated from sprinkling some seeds on top of cereal and muffins, to this:

Next time I plan on trying this pudding with caramelised banana on top. Both lads loved it, particularly the little lad (although his was served minus the chocolate).

Blueberry Chia Pudding

Ingredients

3 cups milk (I'm going to try with coconut milk next time!)

1 teaspoon vanilla bean paste

1/4 cup maple syrup

3/4 cup chia seeds 

1 cup blueberries, fresh or frozen 

Dark chocolate, to garnish

Method

Place the milk, vanilla and maple syrup in a saucepan over medium heat. Do not boil, just head to infuse the milk with the vanilla (you'll see the black floaty bits in the milk when it's done) - about 5 or so minutes. 

Stir in the chia seeds. 
Get five or six glasses (depending on the size) and place some blueberries in the bottom of each. Pour over the chia mix and refrigerate until set, ideally overnight but at least four hours is good. Grate some dark chocolate over the top to serve.