Chia pudding
Tuesday, 5th September 2017 by Rachel

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on twitter and facebook for her latest recipes, news and events.

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A tasty and healthy breakfast using up summer berries. You can make this the night before and store in a jar so you can just grab and go before you leave the house. For me breakfasts like this are all about the toppings, the yoghurt and almond butter grounds the pud a little. I like a some crunch and fresh fruit so play around with your favourite toppings.

One serving

Ingredients

100g fresh blackberries or raspberries

3 tbsp desiccated coconut

2 tbsp chia seeds

160ml nut or coconut milk

drizzle of maple – to taste

Toppings:

Almond butter

Coconut yoghurt

Fresh fruit

Cacao nibs

Hemp seeds

Buckwheat

 

Method

Mash the berries with a fork, mix in the coconut, then chia seeds and milk, add maple syrup to taste, (you can drizzle on after its in the jar). Mix until well combined and transfer to a jar. Leave to stand for at least an hour to allow the chia seeds to absrob the liquids. It's best left in fridge overnight to it's ready to go in to the morning with your toppings of choice.