Recipes

Raspberry chia seed pudding

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RASPBERRY CHIA SEED PUDDING
This is such a simple recipe but it can be easily transformed into a wow factor dinner party pudding, and can even be prepared the day before!
I love chia seeds but puddings by themselves, well I find the texture odd!! 🤷‍♀️ Pairing it with yoghurt however is 👌 in my opinion.
INGREDIENTS
RASPBERRY CHIA SEED PUDDING
🔸250mls milk – I use my homemade cashew milk, but any milk will do, plant-based or dairy, whichever is your favourite.
🔸3 tablespoons chia seeds
🔸70g frozen raspberries.
ADDITIONAL ACCOMPANIMENTS:
🔸Greek Yoghurt (I use full fat)
🔸1-2 Bananas, sliced then frozen (trust me any left over is a great snack 😁)
METHOD:
🔹In a jar pour in the milk.
I use this jar:
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🔹Add the chia seeds and mix.
🔹Add the frozen raspberries and mix well.
🔹Place in the fridge.
🔹Here’s the tip: after about 5 minutes go back and stir up the chia seeds some more. This will prevent them from all sinking to the bottom before they have a chance to expand. If they do this, fear not, just a bit more stirring to break up the chia seed clumps will be needed but all is not lost!
🔹Leave so the chia seeds can fully expand – this can be done in as little as 20 mins or so but I tend to leave it at least a couple of hours. Overnight is fine too 👍.
OPTIONAL EXTRA:
🔸Take a short glass or jam jar and place Greek yoghurt into it until about 2/3rds full.
🔸Layer on about 4 teaspoons of the chia seed pudding.
🔸Top with sliced frozen banana.
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🔹If prepping for a dinner party I recommend making the raspberry chia seed pudding the day before and then quickly assembling when the guests are there.
Feel free to add any other toppings you like instead!
Hope you enjoy it and let me know if you try it out.