Chef Mauro Martina of OEB Breakfast Co. recently shared his energy-boosting, vegetarian and gluten-free recipe for chia seed pudding, a favorite dish of OEB’s customers. Besides being tasty, the pudding has the added benefit of chia seeds – little powerhouses that add antioxidants, minerals, fiber and omega-3 fatty acids to your diet.
When deciding which fruits to puree, Martina recommends natural, sugar-free purees made from mangos, bananas and strawberries. Choose your own milk and sweeten with natural sugars such as agave, maple syrup or honey and then top with shredded coconut for the grand finale. The best part about making this pudding at home? You can customize the ingredients to suit your palate and/or dietary needs.
Chia Seed Pudding
8 oz. fruit puree
¼ cup milk of choice (the restaurant uses coconut milk)
.75 oz. syrup
.5 oz. chia seeds, soaked
¼ tsp. kosher salt
0.125 oz. vanilla extract
1.5 oz. shredded coconut
- Combine fruit puree and milk in large stainless steel mixing bowl. Add chia seeds, cover and refrigerate overnight for seeds to double in size.
- Once seeds have doubled, whisk the mixture well and add the remaining ingredients.
- Serve in a wide bowl and top with fruit and nuts of choice, such as sliced bananas, berries, almonds and pistachios.