27 Apr raspberry vanilla chia pudding
I’ve had a few enquiries asking about the breakfast recipes in my upcoming program, Shiny Healthy You. Are they simple or are they time-consuming? Do they contain unusual ingredients? Will the husband and kids eat them?
So I thought I’d share one for you to try.
The humble chia pudding. It’s so freakin’ easy to make, and it feels kinds naughty – like you’re eating dessert for breakfast… and who wouldn’t want THAT?
The farm up the road from us at the moment has an abundance of fresh, spray-free raspberries in season, but you can substitute with whatever you have available at the time (although raspberries work incredibly well with the vanilla and coconut milk, so they’re totally worth buying!).
This recipe serves two, so just multiply the quantities by the amount of hungry mouths you wish to feed. 🙂
2 tbsp chia seeds
2/3 cup coconut milk (you may also use almond milk)
a pinch of vanilla powder
1/2 cup fresh raspberries
Let’s do this!
At least 2 hours in advance (or the night before), whisk together the chia seeds, coconut milk and vanilla powder.
Wait 5 minutes and whisk again, making sure all the seeds are submerged in the milk.
Cover and keep in the fridge.
Serve topped with raspberries.