I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you full until lunch.
This recipe is gluten-free, dairy-free, vegetarian, vegan and makes 4 servings of chia pudding.
Servings: 4
Equipment
- food processor
Ingredients
- 100 g raspberries fresh or frozen
- 20 g rapadura sugar or xylitol (optional)
- 400g can coconut milk
- 60 g chia seeds
- toppings fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats, cacao nibs etc
Instructions
- Place raspberries and sugar or xylitol in a food processor for 10 seconds, or until smooth.
- Add coconut milk, process til combined.
- Add chia seeds, process for 5 seconds.
- Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight.
Notes
Enjoy straight out of the jar or bowl in the morning. Variation: Replace raspberries with mango or banana for a tropical twist.
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About the Author: Alyce Alexandra
Alyce Alexandra is the bestselling author of seven thermo cooker cookbooks. She has her own range of thermo cooker accessories, runs her own thermo cooker cooking school and is creator of The TM Shop, selling all things thermo cooker related.
Alyce is passionate about every avenue of food, from seedling to stomach. Her mission is to get people cooking, more often and from scratch, by showing how easy, achievable and rewarding home cooking can be. Her unpretentious, work-every-time recipes have made her a much-loved figure in the thermo cooker community. She lives, gardens, writes, cooks and eats in Victoria, Australia.
