Now that I'm at the "what on earth do I feed her" stage of Kate's development, compounded by complications of multiple allergens, I've been scouring the interwebs looking for dairy-, egg- and wheat-free food (preferably baking and desserts, I'm just that kinda gal).
Enter the idea of chia seed pudding: fits in with those of you raw and vegan (if you use a dairy-free option fot the liquid) foodies, fibre-full for those trying to "feel full", great source of calcium and omega-3s, plus endless opportunities to play with flavours. Now, if you don't like gel-textured things (think: tapioca pudding), run, don't walk, away from this post. You'll need to come up with some other way to eat your chia seeds.
Now I have an opened jar of apple juice... let's add a banana, handful of frozen blueberries, and chia seed to the juice, plus a sprinkling of cardamom (a very under-utilized spice in my opinion), combine with stick-blender, and voila! If you add a few more whole blueberries after the fact, it makes it even more appealing to blueberry-faced toddlers.
dinutrition decided to riff on this with her own take - I quite like the idea of adding some nut/seed butter to the mix; I will have to try tahini and almond milk next, I think, maybe with some vanilla and a little garam masala? So many possibilities!
I also recently tried our own cranberry juice (read: extremely tart) with some of our apple juice for sweetness (about 3:1 cranberry to apple juice), some cardamom for spice, and it was really great. Tangy, interesting, and the chia seemed to soak up the sour. I wonder what pudding I'll try next...