I making chia seed pudding last night following a recipe I found online and it appeared okay, the top layer was fine but the seeds seemed to have settled at the bottom and formed a gluey semi-solid layer which was pretty unpleasant to eat. I did shake it a couple of times but left it overnight to set as per the recipe instructions. I used 1% fat milk if that makes a difference, and I think the recipe was 1/4 cup chia to 1 cup milk. The top layer was edible but didn't really have as much flavour as I would like.
Couple of questions if there happens to be an expert on TSR, how do you avoid settling of the seeds at the bottom? What is the best way to sweeten chia pudding? I used honey before serving and added it a bit at a time but it went from not sweet at all to overly sweet very quickly. Do you flavour your chia pudding before or after it has set? I feel like mine didn't really have much flavour, even after I added berries and coconut flakes (but did this before serving). Not sure if I've just followed a rubbish recipe or if I've done something wrong but would like to persevere and give it another shot. Any tips appreciated.
Has anyone managed to make a successful chia seed pudding? watch
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- 15-06-2016 15:09
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- 15-06-2016 15:12
Calling She-Ra, the Princess of Chia Pudding