I read in a comic book that ninjas in Edo-Period Japan would carry special food pellets with them, and they could survive on just two a day. I also remember the comic book saying that the pellets were a dehydrated preparation of chia and honey. Some day I will have to find that reference again, but it makes sense to me.
I myself have taken to use chia as an egg substitute in every manner of recipe — chiefly because it is cheaper than free-range eggs (and I refuse to buy cage eggs (or ‘free-run’ eggs, for that matter). It is truly impressive how chia mixed with 4 parts (by volume) of water will become a lovely yoke. And if you are looking for a rich, high energy snack, you can make a chia pudding by mixing it with 4 parts milk instead (and for a tasty pudding, I suggest adding maple syrup to taste)
One problem you may run into is that the chia will clump, and so not fully absorb the liquid, and thus not compleley puddify. It used to be that I would set the chia, and then stir it again a few hours later. That, I am glad to report, is no longer necessary. And the hero in this story is the humble shredded coconut.
If you add coconut to the chia and milk mix before putting it in the fridge, the coconut will interfere with the chia’s clumping tendencies, and set just fine on its own. The coconut actually improves the texture, taste, and nutrition, as well, so we can serve the pudding with smiles all around.
In summary:
Sherpa’s Lunchtime Chia Pudding:
Add 1 part chia seeds to 4 parts whole milk and add some shredded coconut
Stir well
Cool and set for a few hours
Add maple syrup to taste
Stir
Serve