I’m a major fan of chia. I really am. I can’t think of a good reason not to eat it. I started using it years ago when I read how the Aztecs valued it’s incredible health giving properties. It’s basically a great source of healthy omega 3 fatty acids, fibre, calcium, protein and loads of minerals. There are many other reasons, like how full it keeps me till lunchtime! But mostly I love it because it’s revolutionised breakfast time in my house. Breakfast is always so busy, especially midweek. I’m either making pancakes, porridge or cooking eggs in whatever million ways the boys specify (like the egg Peppa had. Not that way.The way the egg was like a dinosaur. NOT THAT WAY!!!! etc etc.) So I usually ended up with toast and marmalade or ate whatever the smallies were eating. But now I try to have little pots of chia pudding in the fridge and add various toppings like fresh fruit or cacao nibs. I’ve thrown them in my bag for long train journeys and brought them in the car during the winter when I’ve had to leave the house at the crack of dawn. They’re little life savers.
There really are a million variations. I’ve added a tag to my chia dishes on Instagram if you need some chia inspiration! Just look up #mychiadiaries
I love raw raspberry chia jam and use it to top puddings, breakfasts, cakes, yogurt and more. It’s more like a compote, really rich in fruit flavours. I’ve been looking everywhere for a chia marmalade recipe so finally got experimenting last night and made this divine mandarin version. It really doesn’t need any sweetener and actually needed something to sharpen it up, hence the passionfruit. This tastes like the healthiest Solero icecream you’ll ever have. So fresh and zingy, perfect for a coconutty chia pudding or on toasted buckwheat bread.
Raw Chia Mandarin and Passionfruit Marmalade
Makes enough to top 6 chia puddings
- 3 mandarin oranges, peeled & any pips removed
- 2 passionfruit
- 1 tbsp whole chia seeds
Place the mandarin segments into a small jug or bowl. Blitz with a hand held blender or in a food processor until it’s roughly mixed and broken down but not a smooth puree.
Half each passionfruit and spoon the pulp into the mandarin mix. Stir with a fork to mix thoroughly. Stir in the chia seeds then cover and leave to set overnight or for at least 6 hours. Keeps in the fridge for a week.