Chia seed pudding
Mix up 2 tablespoons of chia seeds with about 3/4 cup of yogurt, kefir, or your favourite milk (dairy or non-dairy), and a little maple syrup or honey to sweeten.
1 cup coconut milk kefir
1 cup milk kefir
6 tablespoons of best quality gelatine / agar / kudzu – equivalent measure
Sweeten if desired
Gently warm coconut kefir until bath water temperature- not too hot (you should be able to test with your finger- but be careful you don’t hurt yourself!)
Make sure your moulds are ready and near you.
Have a pouring jug to hand.
Grab a whisk or wooden spoon so you can stir while you add in agar.
Test the temperature with your finger, it should be warm but not hot.
Add the Kefir and keep stirring.
Pour the mixture into a jug to ensure ease of filling your moulds.
Pour into small glass jars. Can pour into themed moulds, if desired (Easter, Christmas, etc)
Wait 10-15 minutes to cool and start to set.
Place in the fridge to firmly set.
Turn out of moulds or leave in small jars and enjoy!
You can flavour these in any way- lacto-fermented tonic, fresh beetroot juice, kvass, golden paste etc.
Nectar blossom cordial (banksia flowers and other nectar plant flowers) can be made into jelly by substituting for some of the kefir.
Love and bacteria, Xo, Lynnie