Food Photographer + Vegan Foodie Heather Sanderson
~
Instagram: @myvibrantsoul_
I have to admit that the first time I saw a recipe for chia pudding, I was far from enthused to try it, but now that I have had it on a few occasions, I really enjoy it and ask myself why I’m not eating it every day! If you’ve yet to try it, you should definitely give it a whirl. It’s a delicious, quick, and nutritious way to start your day. It’s a great option for busy mornings!
INGREDIENTS
Chia Pudding
3 tbsp chia seeds
1 cup vanilla almond milk
¼ tsp vanilla extract
¼ tsp almond extract
½ cup blueberries (or any other fruit)
Raspberry Chia Jam
2 cups frozen raspberries
2 tbsp chia seeds
1 tbsp maple syrup
METHOD
Chia Pudding
Add chia seeds, extracts, maple syrup, blueberries, and almond milk to a jar or sealable container and mix well to avoid any clumping. Allow to sit overnight in the fridge, then stir well in the morning before layering with jam and fresh fruit.
Raspberry Chia Jam
Add the frozen fruit to a saucepan and heat until thawed, stirring often. Mash the fruit with a large spoon before mixing in the maple syrup and chia seeds. Stir well. Allow to thicken over low heat for a few minutes before transferring to a jar to cool.