Raspberry Chia Pudding Food
RASPBERRY RIPPLE CHIA PUDDING
Fancy raspberry ripple for breakfast? Well now you can with our vegan chia pudding bowl
Provided by Jessica Gooch
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Divide the chia seeds and coconut milk between two serving bowls and stir well. Leave to soak for 5 mins, stirring occasionally, until the seeds swell and thicken when stirred.
- Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and scatter with the goji berries. Will keep in the fridge for 1 day. Add the toppings just before serving.
Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 13 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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- Stir together almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
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- In the blender, combine all the ingredients except chia seeds and process until you get smooth raspberry milk. Taste and add more sweetener if needed.
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- To make the raspberry layer, mix the coconut milk, maple syrup, and raspberries in a blender. Transfer to a bowl and stir in the chia seeds. Refrigerate for one hour.
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- In a medium bowl, combine the chia seeds and coconut milk together and stir very well to avoid any chunks. Add the maple, vanilla extract, salt and mix everything very well. Using a plastic wrap, cover the bowls and refrigerate for about 4-5 hours. Or refrigerate overnight.
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- In a blender, blend all the ingredients at high speed for 30-45 seconds until smooth and with no lumps.
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If you haven’t slurped up some homemade chia pudding yet, you’re in for a real treat. Chia has come a long way since the infamous ch-ch-ch-chia pets of the 80s and 90s. These edible little seeds come from a flowering plant in the mint family. They are very crunchy when dried, but once you add a bit of liquid the seeds
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