We have been eating chia seed pudding for a while now. It’s absolutely delicious and perfect for breakfast.
So easy to make and stays fresh in the fridge for up to three days.
- Makes: 4 serves
- Prep Time: 5 mins
- Fridge time: 4 hours
- Container: 1 litre container with lid that can be shaken
2 1/2 cups of unsweetened almond milk
2 tablespoons of The Sugar Breakup Golden Rice Malt Syrup
1/2 cup chia seeds
2 tablespoons coconut flakes
1/2 teaspoon of coconut essence
Method: It’s so easy!
- Into a 1 litre jar with a lid, put the almond milk, coconut essence and rice malt syrup and give it a good shake.
- Add the coconut flakes and chia seeds and give it a good shake again
- Put it into the fridge
- After 1-2 hours give it a stir and another good shake
- Leave it for at least 4 hours so the chia seeds soak and soften
- Divide into 4 servings, add your toppings and enjoy
- Can last in the fridge for up to 3 days
- You can add some berries or fruit of choice
- For our full fat friends you can add some cream
- We added some extra coconut flakes and some almond flakes
Vanilla chia seed pudding
Leave out the coconut flakes and coconut essence. Instead add 1/2 teaspoon of vanilla extract and 1/2 teaspoon of grated lemon zest.
Lamington flavour chia seed pudding
For a chocolate hit, make pudding exactly as recipe says, but add 1 tablespoon of Dutch cocoa powder and increase the almond milk by another 1/4 of a cup.