Pink Chia Puddings - The 4 Blades

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Pink Chia Puddings - The 4 Blades

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Pink Chia Puddings

Pink Chia Puddings

Prep Time: 5 minutes
Serving: Serves 04-06

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Pink Chia Puddings

By The 4 Blades Collection July 1, 2018

This colourful and healthy breakfast has been shared with us by Alyce Alexandra from her book Everyday Thermo Cooking. Busy mornings can be made easier with a breakfast made in advance. Make these protein-filled puddings the night before and they will keep you going until lunch!

Recipe Tester Feedback: “Tastes great, I had this for brekkie and felt full for ages!" - Kim

No: Gluten / Dairy / Egg / Nuts

Total Preparation Time 5 minutes + overnight chilling time
Serves 4-6
Can be frozen

You will need:
spatula
4 jars or bowls

Ingredients

raspberries - 100g, fresh or frozen, (or other fruit like mango or banana)
raw sugar - 20g, or xylitol, optional
coconut milk - 400g tin
chia seeds - 60g
Toppings:
fruit of choice - fresh
dried fruit
coconut
nuts of choice - (*omit for NF)
seeds of choice
buckwheat kernels
cacao nibs

Method

Add the raspberries (100g) and sugar (20g, if using) to the bowl. Blitz Speed 9 / 10 seconds.
Add the coconut milk (400g tin) to the bowl. Mix Speed 6 / 5 seconds.
Add the chia seeds (60g) to the bowl. Mix Reverse+Speed 4 / 5 seconds.
Divide the coconut mixture between 4 jars or bowls and add toppings of choice. Refrigerate overnight.
Serve straight out of the jar or bowl in the morning.
Enjoy!

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By The 4 Blades CollectionComments are off July 1, 2018June 15, 2018