Chia Seed Pudding

The first time I was introduced to chia seeds was 7 years ago at a coeliac expo. At the time, they were completely unknown and not really sold anywhere. 2 years later, I took a trip to New York, which changed my attitude and exposure to chia seeds considerably. They were also already popular in Australia. It took a few years, however, until they made their way across the pond to us. At this point there's a veritable chia hype, even over here, and everybody is familiar with these little miraculous seeds.

Nowadays, chia seeds are available as a to-go shot for a quick superfood kick; one of my new favourite brands, „Green Panda“, carries them.
Chia seeds are very healthy and also extremely versatile: they can be used in smoothies, cereals, as a pudding or a crumble.

Chia seeds contain a large amount of plant-based omega-3 fatty acids, which are essential in regulating our blood pressure and the exchange of oxygen between the blood vessels and the tissues in our bodies. They are also around 20% protein and rich in antioxidants, vitamins (A, B1, B2 and B3), minerals (calcium, phosphorus, potassium and copper) as well as fibre.

Chia seeds count among the so-called superfoods and the pudding I make from them is therefore part of my superfood series. This is a very simple recipe and the result is light and a healthy dessert alternative. Chia seeds are more easily digested if soaked before use. Submerging them in liquid eventually turns them into a kind of jelly, which in turn makes them the ideal ingredient for a pudding.


(c) Foto: Julia Stix, Food Styling und Rezept: Eva Fischer


Almond Milk Chia Seed Pudding with Raspberry and Strawberry Puree

4 people


Ingredients for 4 people:

  • 100g chia seeds
  • 600ml almond milk
  • 1 vanilla bean
  • 4 TBSP maple or agave syrup
  • 1 tsp cinnamon
  • 4 tsp flaked almonds
  • 150g fresh or frozen raspberries
  • 150g fresh or frozen strawberries


  1. Scrape the seeds from the vanilla pod and put them in a bowl. Combine with chia seeds, cinnamon, half the maple or agave syrup and the almond milk. Stir well. Distribute the mass into four dessert bowls and put them in the fridge for at least 4 hours, preferably overnight.
  2. Thaw the berries (or wash them, if you have fresh ones), and puree together with the rest of the maple/agave syrup.
  3. Roast the flaked almonds in a dry pan. Spoon the raspberry and strawberry puree on top of the chia seed pudding portions, garnish with almonds and serve.