While it’s called pudding, this is actually the perfect treat for breakfast time on a warm day.
Chia seed pudding is one of Dorothy’s favourite things to eat, which is surprising since it has such an strange texture. It’s almost jelly-like with crunchy bits! With this recipe the chia seeds are blended so the texture is much smoother and she said she personally missed the jelly!! But if you’re not keen on the usual texture of chia pudding then this might just be the perfect recipe for you.
Since Dorothy’s become such a big fan of chia, my food shopping has become pricier! Happily this recipe uses far fewer seeds than others as the frozen strawberries help to thicken the dish.
There’s very little prep that needs to be done. Just chop and freeze your strawberries the night before and wake up to a beautiful breakfast full of healthy superfood goodness.
You will need
1 1/2 cups chopped frozen strawberries
1/3 cup chia seeds
2 table spoons maple syrup to taste
1/2 teaspoon vanilla extract
1 1/2 cups unsweetened almond milk
Berries and edible flowers
- Remove the frozen strawberries from the freezer about 5 minutes before you start
- Place the milk, vanilla and chia seeds in a blender
- Add the strawberries last and blend the whole lot together until smooth
- Taste and sweeten with maple syrup
- Spoon into a glass and let sit in the fridge for 10 minutes
- Top with blueberries, sliced strawberries and edible flowers
- Makes two glasses
I don’t know about you but I eat with my eyes. When good food looks beautiful, I’ll happily choose it over less healthy options.
Love Rachel ❤