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Peanut Butter & Jam Chia Pudding

Peanut Butter & Jam Chia Pudding

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Peanut Butter & Jam Chia Pudding
Breakfast Brunch Chia Desserts Health Light Oat Milk Quinoa Puffs

by The Cook and Him

The Cook and Him created this grown-up take on the classic pairing of peanut butter and jam. It's perfect for hot summer days and a brilliant way to celebrate strawberry season.

This is pure nut-buttery heaven with added crunchy, mellow quinoa puffs, creamy coconut yoghurt and homemade super-easy low-sugar strawberry jam. It makes a perfect breakfast, lunch or dessert.

The recipe was developed with the very first British-grown Chia Seeds, the result of five years of crop trials and selections. The tiny oil-rich seeds are harvested from the Salvia hispanica plant, a member of the mint family originating in central America, where chia was a staple food in Aztec cultures, alongside beans and corn. These versatile and nutritious seeds are delicious sprinkled on salads, added to smoothies or in baking. They make a great vegan egg replacement too.

Serves 4

Ingredients

Strawberry Jam:
  • 500g Strawberries (fresh or frozen), stalks removed and flesh roughly chopped
  • 1 - 2 tbsp Maple Syrup
  • 2 tbsp Chia Seeds
Vanilla Chia Pudding:
Peanut Butter Chia Pudding:
To Serve:

Method

  1. Start with the chia pudding - if you've having this for breakfast make it the day before; for dessert you can make it in the morning. It just needs several hours for the chia to absorb the liquid and thicken the mixture
  2. For both chia puddings simply put all the ingredients into sealable containers, stir well and put in the fridge for at least 4-6 hours or overnight. Use one tub for the vanilla pudding and one tub for the peanut butter pudding
  3. For the strawberry jam put the chopped strawberries and maple syrup into a heavy based saucepan and bubble gently over a low heat for around 10 minutes, stirring occasionally.
  4. Add the chia seeds and bubble for a further 5 minutes before removing from the heat and leaving to cool completely
  5. Once cold keep in a sealed container in the fridge
To Serve:
  1. To serve, spoon the peanut butter pudding evenly into 4 serving glasses. Top with 2 tbsp quinoa puffs in each glass
  2. Mix the vanilla chia pudding with the 4 tbsp coconut yoghurt and spoon that into the 4 glasses. Top with another 2 tbsp per glass of quinoa puffs
  3. Add a couple of spoonfuls of strawberry jam to each glass, grab a long spoon and enjoy


The Cook and Him
The Cook and Him

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