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My Basic Chia Pudding

1 December 2016

Chia Pudding and Fruit

Hello hello! I want to share my BASIC Chia Pudding Recipe today.

There are heaps of recipes on the internet, but I’ve tweaked this recipe to how I like it best.

Why I love this recipe :

* It has vanilla essence in it, so it tastes like creamy vanilla ice cream.

* It doesn’t have blended banana, so it lasts for much longer in the fridge (won’t turn in a gross brown slop!).

* Other recipes use too much coconut milk, which is just too intense for me.

* I can add instant coffee to it, or cocoa powder, or matcha powder. It’s amazing!

* I can stir in peaches, or berries or mangoes too.

* I eat it like yoghurt, but it’s much better for my tummy because it’s dairy free.

* It does have a bit of maple syrup added to it, because I think it tastes a bit too weird without a hint of sweetness.

* This portion size and proportion is perfect for me. I eat it over 3 days and it doesn’t go off.

Plus, chia seeds are SEEDS – so they are high in protein, omega 3 fatty acids and fibre.

My Chia Pudding Recipe

1/2 cup of coconut milk

1 cup of almond milk

4 tablespoons of chia seeds

1 teaspoon of maple syrup

1/2 teaspoon of vanilla essence

1/4 teaspoon of cinnamon

Just stir everything together. Put in a bowl, keep covered (with cling wrap) in the fridge.

Wait an hour, then scoop out a portion into a separate bowl, add 1/2 teaspoon of cocoa / matcha / coffee and stir well.