This is one of our favourite paleo breakfast ideas - chia seed recipes are so easy to whip up - and they make a fabulous quick grab brekkie if you don't have time to cook up a plate of bacon and eggs!
This creamy carob version tastes utterly decadent but can easily be made without any sweetener, it is also suitable for vegans, unless you add the honey, but that could simply be replaced with good old maple syrup.
Chia seeds provide calcium, manganese, phosphorus, magnesium as well as being high in the omega 3 fatty acid ALA - alpha-linolenic acid which is balanced with omega 6 in the crucial 3:1 ratio.
It is suggested that chia seeds can reduce the *bad* cholesterol and increase the *good* as well as helping to regulate insulin levels.
Chia seeds unique gelling properties, along with their protein and fibre content, mean that a little goes a long way, which makes them the perfect choice for breakfast.
This pudding keeps in the fridge for several days, and this quantity is perfect for 2 days of breakfasts for my family of 6 - dividing the quantities by 3 would be a perfect amount for 1 or 2 people.
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