It seems as though everywhere I turn these days someone is trying to persuade me to add chia seeds to my diet. Magazine and newspaper articles, healthy-ish cookbooks I'm editing, actual people—all I hear is chia chia chia. Apparently they are the next superfood.
So, off to Whole Foods I trotted, where I found practically a whole aisle of the stuff. Well, that's an exaggeration, but there was most definitely not just one lone bag sitting on a shelf. I took some home and decided to make chia pudding, since that seemed like the least offensive way to eat something that gets really gelatinous when moistened.
The verdict? Delicious, and a great texture for pudding. I made a half-batch, and Julie and I already ate the whole thing. The original recipe called for half almond milk and half coconut or hemp milk, but I just used all almond milk (Andy makes a shake with it every morning, so I always have it in the house). As for the sweeteners and flavorings, I'm sure you could use anything you want—honey, mashed banana, cocoa powder, you get the idea.
I did not take a photo. Let's put it this way: If you were filming a horror movie and needed to show the mad scientist putting someone's brains in a blender, you could very convincingly use this chia pudding as the partially pureed gray matter. Don't look, just eat.
½ cup chia seeds
2 cups almond milk
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Stir together all of the ingredients in a bowl (I put it in a Tupperware* container, covered it, and gave it a good shake). Cover and place in the refrigerator for 1 hour. Stir (again, I just shook it for all it's worth), cover, and return to the refrigerator for 4 more hours or until sufficiently gloppy.
*It's not really Tupperware, but I've genericized the brand name.