It’s January, the month where adults all over the globe promise to atone for the December indulgences and to ‘eat better’. My chia seed pudding is perfect for an easy breakfast that can change flavour everyday depending on what fruit you use.
Chia seeds are full of calcium, potassium, magnesium, fibre and omega 3 as well as other minerals and nutrients.
1 cup chia seeds
500ml unsweetened roasted almond milk (or your go to plant based milk)
1 small pinch of salt
½ tsp vanilla extract intense
(I use ndali as it has no added sugar or glycerine)
1 kiwi, passionfruit or fruit of your choice such as any of the berries
- Place the chia seeds, milk, salt and vanilla extract into a jug or a large jar and stir until well mixed and it starts to thicken.
- Either keep it in the large jar or transfer to smaller jars.
- Give it a stir to make sure the mixture is not too liquidy and is beginning to look like a pudding.
- If you find the mixture in one jar has too much liquid feel free to add more chia seeds to thicken it up.
- Pop a lid on it and put it in the fridge.
- It will take around three hours for the mixture to really set and become pudding like, ideally leave it overnight so you have an easy breakfast the next day.
- Place whatever fruit you desire on top of the pudding and eat it from the jar (saving on washing up too!).
Tip: You could also use cocoa or agave if you wanted a sweet dessert option.
Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan