The cleansers chia seed pudding

Fist pump!!  We’re on the final day of our cleanse today – for all those that have joined in the fun I know you will be feeling light and all round hot diggity!  For those of you who missed out, I’ll be back after winter with another hormone balancing, gut sweeping happier than a skinny hippo cleanse (keeping weight in check can be hard when your hormones are telling your body otherwise!).  It’s one of the most fantastic ways to kick your hormones into gear – something I speak a lot about in my Debunking PCOS ecourse.

So today I’m sharing an oldie but a goodie.  This recipe features in the current cleanse 5 day menu and it’s a winner – you can have it for breakfast, as a snack, on the run or for dessert.  Whatever time of day you choose, it always tastes delish and ticks the happy hormone boxes!  Heck I’m about to jump on a plane to Perth and I’ll be taking one of these puddings aboard – they travel really easily and equally can be wiped up in a jiffy in any hotel kitchenette (all you need is a kettle!).  Oh and FYI, there’s still a couple of tickets left for the Perth Debunking PCOS event tomorrow – 10am at the Perth Town Hall.  I’m busting to continue the second leg of the tour.  In the meanwhile – go make your puddings!


Warm chia seed pudding
2 tbs chia seeds
1 tbs cacao (you may need to adjust this to your liking)
2 tsp rice malt syrup (or xylitol or stevia or coconut sugar)
1/2 tsp of macs powder (optional)
1/2 tsp of mesquite power (optional)
1 cup of very warm water
1/2 cup of almond milk (or whatever milk of your choice)
banana or berries to garnish

Combine the chia seeds with water, cacao, sweetener, maca and mesquite and mix well.  Allow the chia seeds to swell – I suggest putting a lid on the mixture as it does so to keep it warm.  This only takes 2-5 minutes depending.

Place banana on top.  You can either choose to top with almond milk or warm almond milk and substitute for warm water in the previous step.


  • May 12, 2014 By Carly Williamson 7:54 am

    What am I doing wrong Nat? I’ve made this a couple of times but the mixture is still runny and not thick like photo – more like watery seeds.

    • May 12, 2014 By mnfadmin 9:48 pm

      Maybe not cooking it long enough? I often cook it a little longer (depends on your oven) and then I turn my oven off and let it cool in there for at least another 30 minutes. Try that and see. The beauty of this cake is if it isn’t cooked, you just pop it back in again – it shouldn’t sink. x

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