Chia is a tiny but extremely nutritious seed that is native to central and southern Mexico and Guatemala. Chia seeds are a rich source of calcium, iron, magnesium, manganese, phosphorus and zinc, and were a staple food source of the Aztecs.
Fast forward 500 years and chia seeds can now be found in your local health-food shop, supermarket and on the menu at every trendy brunch cafe.
As well as being extremely nutritious, chia seeds can be used as a replacement for eggs in baking. Grind 1 tablespoon chia seeds in your Thermomix and add it to 3 tablespoons of water. Let it sit for 5 minutes until a gel-like texture forms and voila, you have your chia egg.
This chia pudding recipe is so creamy with a beautiful subtle flavour of raspberries, which are in season at the moment. It is a really versatile dish that makes a healthy and filling breakfast option as well as a delicious and impressive dessert served either warm or cold.
You can make this one day ahead of time and store in the fridge until needed.
Follow the seasons and try replacing the raspberries with other fruit such as blueberries, pears, kiwi fruit or figs.