Raspberry ripple chia pudding
- Jessica Gooch
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Serves 2
Easy
Prep: 15 mins
no cook
A star rating of 5 out of 5.5 ratingsRate
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Fancy raspberry ripple for breakfast? Well now you can with our vegan chia pudding bowl
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g white chia seeds
-
200ml coconut drinking milk
-
1 nectarine
or peach, cut into slices
-
2 tbsp goji berries
For the raspberry purée
- 100g raspberries
- 1 tsp lemon juice
- 2 tsp maple syrup
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Nutrition: per serving
- kcal257
- fat10g
- saturates3g
- carbs26g
- sugars22g
- fibre13g
- protein8g
- salt0.2g
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Method
-
step 1
Divide the chia seeds and coconut milk between two serving bowls and stir well. Leave to soak for 5 mins, stirring occasionally, until the seeds swell and thicken when stirred.
-
step 2
Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and scatter with the goji berries. Will keep in the fridge for 1 day. Add the toppings just before serving.
Recipe from Good Food magazine, August 2016
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A star rating of 5 out of 5.5 ratings
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