Chia Pudding

2 tbsp white chia - I think white chia looks nicer than the black/brown variety

200mL milk – any kind, I use almond milk or 2% dairy, depending on what I’ve got on hand

2 tbsp yogurt – to give it a creamy, slightly tart kick; I use a low fat vanilla

0.5 tsp fresh grated ginger

1 pinch of fresh grated lemon zest

1 pinch of ground cinnamon or allspice

1 tiny pinch salt

few drops vanilla essence - if you like vanilla, like I do!

sweetener to taste – I use a little maple syrup or kitul treacle, the exact amount depending on my mood

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Put all ingredients in a clean jar, and give it a good swirl with a spoon.

Close jar tightly, and give it a good shake-shake-shake.

Pop the jar in your fridge for at least 2-3hours, so all the flavours can meld and the little seeds have time to become nice and hydrated.

Give it a good shake every half hour or so, or whenever you happen to mosey past your kitchen. No dramas if you forget.

Serve on its own, or with some berries.

Stays good for about 2 days, although mine rarely lasts that long with out being scarfed down!

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Enjoy,

K