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Chia Pudding
Serves2
Cooking time
30m
This pretty little jar is full of fortifying ingredients like chia seeds, oats, nuts, seeds and raspberries. Serve them up in gorgeous glass jars at a summer brunch, or whip one up for an energy-boosting afternoon snack. It’s a delicious treat that you can enjoy without any guilt.
Ingredients
1/2 cup(125ml) natural yoghurt (substitute coconut yoghurt for dairy free alternative)
1/2 punnet(60g) Driscoll’s raspberries
fresh mint leaves, to decorate
Chia pudding
200mldrinking coconut milk
125gpunnet Driscoll’s raspberries
1/4small beetroot, peeled & coarsely chopped
1 tsppure maple syrup or honey
1/3 cup(60g) chia seeds
Nut muesli
2 Tbsprolled oats
1 Tbspcoarsely chopped cashew nuts
1 Tbspcoarsely chopped hazelnuts
1 Tbspcoarsely chopped pistachios
1 Tbspcoarsely chopped roasted almonds
1 Tbsptoasted shredded coconut
3 tspgoji berries
2 tsppumpkin seeds
2 tspsunflower seeds
1/8 tspground cinnamon
Method
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Preparation
To prepare chia pudding, place coconut milk, raspberries and beetroot in a high-speed blender and blend until smooth.
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Pudding
Place chia seeds in a medium bowl. Pour raspberry liquid over the top and stir to combine. Set aside for 10–15 minutes, until seeds swell and absorb all of the liquid, to make a thick pudding consistency. To prepare nut muesli, place all of the ingredients in a small bowl and stir to combine.
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Serving
To serve, spoon chia pudding into a serving vessel (mason jar, glass or bowl). Top with yoghurt, nut muesli and a few extra raspberries. Garnish with mint.
