It is 2019, the big grand year is here. Before we knew it, the 365 days of 2018 vanished like a blink of an eye. Many a change witnessed, many happy moments and many many new learnings. Ring in the new year and in comes the list of resolutions.
So here are some on my list
- I will like to get back up on that bicycle.
- Totally uphold my 100 per cent withdrawal from refined sugar and bring up the cut down of total sugar to 70per cent (I still like a bit here and there, so keeping it real.)
- Explore at least 5 lesser known spots on the map (totally up to my hubby financier)
- To keep the laundry and dishes to manageable levels… and so on and so forth.
With this in mind and a recipe swap to head to I was sweeping through Lathi’s kitchen and talking to my mum about how to use chia seeds. Then chance upon a recent beautiful one, pumpkin chia. Further, I couldn’t wait to show her the easiest way to use chia.
How does chia work
The edible seeds of Salvina hispanica, have been used form ancient cultures of Mayan and Aztec. These tiny black and white seeds are nutritionally sound. The seeds carry fibre, protein, calcium, alpha linoleic acid and omega 3’s which make them unique. the high fibre content of soaked chia has been promoted as a weight loss aid. Chia is considered a complete protein and hence this makes it providing a better fullness when added to meals. the alpha linoleic acid is highly beneficial to diabetics. keeping up the hydration the only drawback of chia is that it needs to be consumed soaked. Consuming dry chia seeds can cause choking.
This Recipe Swap
It is a very happy pairing on Food bloggers Recipe Swap group, with Lathiya for this month and an instant love towards the pumpkin chia seed pudding. I have made this slightly different from Lathiya blog. The first change is to make it dairy free, so I went with coconut milk, then with agave nectar ( new year addition). I swapped the vanilla, to homemade pumpkin spice (check Pumpkin latte for recipe) Last change I made was to add steamed chopped pumpkin than puree. I stayed away from a pudding as I knew mum won’t touch it. Slimy as she will call it. This popsicle worked like a charm and she hardly felt the difference, in fact, loved the addition of pumpkin in something other than savoury.
You should try it too, it is a super cool summer snack.
If you are looking for a Winter warmer with some pumpkin try
For dairy-free freezable option, try this
I hope you have your resolutions and keep going. If you have healthy ones up in mind, share your thoughts and enjoy this recipe. Don’t miss to check out Lathis Kitchen for she really has some fabulous ones saved. I love the way she repeatedly uses similar props, yet each time they look so inviting, in fact, comforting.
Here is the collection from our fellow bloggers who are in the Recipe Swap, which helps us to validate and create variation to our recipes and provide you with more options.
Pumpkin chia popsicles
Prep Time 10 mins
Cook Time 10 mins
Total Time 4 hrs 20 mins
Course Desserts, Snacks
Cuisine Baby toddler food, diabetic friendly, Fusion, gluten free, International, Kids choice, One pot, Summer, Vegan
Servings 2 pops
Calories 294 kcal
for soaking prior
- 1 tbsp chia seeds
- 1/2 cup drinking water Swap for coconut water if you want to heighten the coconut flavour
for the pumpkin
- Water for steaming
- 1/4 cup pumpkin diced 1 cm cubes
for the popsicle
- 1 cup coconut milk ( I used light)
- 1/4 tsp pumpkin spice mix
- 1-2 tbsp agave nectar
Soak the chia in water or coconut water for a minimum of two hours, allowing to it swell and become a jelly.
Steam the diced pumpkin after sprinkling a pinch of salt, till it is soft but holds the shape.
Set aside to cool.
When the chia and pumpkin are ready, use a frother to mix the pumpkin spice mix and agave in the coconut milk.
Now add the soaked chia and mix gently.
Into the popsicle mould pour the chia coconut milk mix and alternated the layers with steamed pumpkin.
Cover the popsicle mould andfreeze for a minimum of two hours till set.
Gently dip the popsicle moulds in warm water and unmould the popsicles.
Enjoy on a hot summer afternoon.
You can use regular milk to do the same recipe. Swap the sweetener to any of your choice If younger children are consuming this use chia powder. We have swapped the pumpkin the second time and tried mangoes, mango papaya jam and strawberries too. they all came out beautiful. Instead of diced pumpkin, you can use a puree or canned one too.
Serving: 160gCalories: 294kcalCarbohydrates: 16gProtein: 3gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 75mgPotassium: 52mgFiber: 4gSugar: 8g
Oh, my! These popsicles look so good! 🙂 I’m drooling!
Would never have thought of using pumpkin in a popsicle.
What a lovely idea of popsicles with chia! Love your twists… good luck on your 2019 resolutions… 🙂
I’m glad you chose my pumpkin Chia Pudding recipe and made into interesting popsicles…that’s an awesome way too…will give a try to make this popsicles this summer
what a nice twist to make popsicles out of the mix and I love pumpkin in anything. I am sure I would love this!
Such a lovely recipe! I have been looking for ways to use up some chia seeds. I think I still have pumpkin, too! All of the recipe swap recipes are so inspiring!
This is such a great recipe for chia seeds. I am at loss when it comes to using chia seeds and this is just so perfect. Love the coconut flavored popsicle and the chia seed would have given it a great texture.
I don’t mind having this healthy yet delicious pumpkin chia popsicles even in winter, such an easy and nutritious recipe.
These popsicles look so pretty to look at but guilt free too. They look delectable and I am sure I could easily eat a couple on a hot day.This was definitely a good pick for your recipe swap.
Now, this popsicle is something I need to try. Trying to understand the flavours must taste amazing.
I can’t believe what transformation the chia pudding has taken.. from a pudding to a popsicle. Awesome, just the thing I need for the hot weather.
Good resolutions there. Popsicle with such healthy ingredients, just awesome, I would not mind it giving to my kids everyday
Such an interesting one Seema, never thought of pumpkin popsicle. I need to try this during summer.
Popsicle using chia seeds particularly is quite a lovely idea !! Love to try soon this combination dear
A very unique popsicle that i have come across. The ingredients are also very interesting. Nver thought pumpkin can be clubbed with chia seeds to make such a healthy and tasty dessert .
That is pure luck, I was cleaning out the freezer and came across some pumpkin puree. Made these popsicles, replacing agave nectar with maple syrup. Turned out to be a very delicious dessert treat when my son was over for Easter break. Never imagined I could use pumpkin puree for ice cream.
I am a pumpkin obsessed person. It is one of my all time favorite foods on the planet and I love it in all forms. I am so ready to try these!
you sure bring us a delectable combo of pumpkin and chia in a popsicle, Seema. it looks AND sounds delish. I must try it out with some tropical fruit here to finish up my chia stash here.
Pumpkin chia popsicle sounds amazing. I am literally drooling. I would love to Have this super healthy treat anytime. Also loved the look of the popsicle.