Elderflower & Blackberry Chia Pudding

June 10, 2024

Chia pudding is an easy and nutritious breakfast or dessert. Chia seeds are highly absorbent, taking up many times their own weight in water. This makes them super handy in the kitchen for thickening drinks or puddings, or as an egg substitute. Here Tereza has flavoured her chia pudding with floral elderflower and aromatic bay.

Pioneering farmers Peter and Andrew Fairs, of Great Tey in Essex, grew the first ever crop of British chia in 2018. We’ve been proud to sell these delicious oil-rich seeds from every harvest since, alongside the Fairs’ quinoa and camelina.

Chia seed is rich in protein across all the essential amino acids, as well fibre and Omega-3 fatty acids. It’s a good source of micronutrients including calcium, magnesium and phosphorus too. With a low glycaemic index, chia provides a slow release of energy.

Serves 1

Ingredients

130g Yoghurt
3 heaped tbsp Chia Seeds
2 tbsp Frozen Blackberries
A pinch of Nutmeg
A pinch of Cinnamon
A pinch of Ground Ginger
1 Bay Leaf
Small bunch of Elderflower
Small handful Toasted Pecan Nuts
A small handful of Toasted Coconut Flakes
Bee Pollen (optional)
Maple Syrup (optional)

Method

Toast the chia seeds in a dry pan over a medium heat for a minute or two.
Put yoghurt in a small bowl with the chia seeds and mix well to combine. Leave to rest overnight.
Put the blackberries in a small saucepan with a splash of water, spices, bay leaf and the elderflower, discarding the green stems. Save some elderflower for garnish. Stir to combine and leave overnight.
In the morning, heat up the blackberry mix and simmer lightly for a few minutes until it starts smelling beautifully. Spoon over the chia seed pudding and sprinkle with toasted pecans and coconut flakes (and bee pollen if using) and garnish with elderflower.
You can also make this in a jar to take with you for breakfast on-the-go or as an after-lunch work dessert.

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