Health benefits
Firstly, chia pudding is gluten and dairy free - bonus!
Secondly, chia seeds have a very impressive nutrient profile and are a great gluten-free source of fibre, protein and omega 3 fatty acids.
And...the berries and cacao powder are rich in antioxidants; the lemon zest and coconut milk are wonderful immune boosters and the coconut water is very hydrating. How amazing is all that?
Chia pudding makes a great snack, dessert or even a breakfast and the best thing is, it will keep in the fridge for 3-4 days (If it hasn't already been eaten!)
Ingredients:
50 g berries (½ cup) I use frozen or fresh raspberries and blueberries but any will do, - smash them up a bit to release their juice
45 g chia seeds (¼ cup)
1 tbsp cacao (unsweetened)
2 tbsp rice malt syrup or maple syrup (or to taste)
2 tsp vanilla -paste or powder
½ tsp ground cinnamon
270 ml canned coconut milk (1 cup approx.)
125 ml coconut water (½ cup)
1 lemon -zest finely grated (optional)
Method:
Place all of the ingredients in a large bowl or jar and stir or shake to combine well.
Place it in the fridge for at least a few hours.
You can shake or stir it after an hour or so, just to make sure the flavours are well distributed.
The longer it is left, the thicker it becomes. Adjust the consistency with more milk if it becomes too thick.
Enjoy as it is or topped with more berries or a little toasted flaked coconut or granola
Comments