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Raspberry ripple chia pudding

Raspberry ripple chia pudding

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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 2

Fancy raspberry ripple for breakfast? Well now you can with our vegan chia pudding bowl

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal257
fat10g
saturates3g
carbs26g
sugars22g
fibre13g
protein8g
salt0.2g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

A star rating of 5 out of 5.4 ratings
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