With this recipe, by no means am I trying to replace your favourite pudding (mine is chocolate), and this isn’t an effort to “healthify” pudding. For lack of better description I used the term pudding because, let’s be real, nobody is going to search “chia junket” or “soaked chia seeds and fruit”, haha.
I’m a huge fan of chia seeds (salvia hispanica L.) because they contain nutrients and beneficial components including calcium (100g per tablespoon), protein, omega 3 fatty acids, antioxidants (chlorogenic acid, quercitin, and caffeic acid) and fibre. As a gastrointestinal dietitian, I’m especially interested in chia’s fibre benefits, especially for people who struggle with chronic constipation. One tablespoon of chia seeds contains about 5 grams of fibre. Not only does fibre reduce heart disease risk and improve blood sugar management, it may aid in bowel regularity.
You could swap out pomegranate arils for any berries or fruit pieces that are in season or that you enjoy. I used pomegranate because they’re still in season and I love the colour and crunch! If you need some help with extracting the arils from the whole fruit, watch my how-to video on Youtube.
Note: if following the low FODMAP phase, this recipe is low FODMAP if the pomegranate arils intake is less than 1/3 cup).
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