Chia Pudding
with Homemade Raspberry
& Chia Jam
INGREDIENTS:
Chia Pudding - 1 serve
-
3 tbsp chia seeds
-
2 tbsp vegan natural yoghurt
-
1 tbsp maple syrup
-
1/2 cup almond milk (125ml / 1.2dl)
Raspberry and Chia Jam (For a small jar)
-
250g raspberries (can be frozen)
-
1 tbsp maple syrup
-
2 tbsp lemon juice
-
2 tbsp chia seeds
DIRECTIONS:
-
For the chia pudding add all of the ingredients to a jar and stir. Put a lid on the jar and store in the fridge for at least 1 hour or overnight. If it still seems too watery add 0.5-1 tbsp more chia seeds.
-
For the Jam, add the raspberries to a pot and cook over medium heat for 5 minutes, mashing the raspberries as they begin to heat up.
-
When the raspberries have broken down to a saucy consistency add the maple syrup and stir until combined. Remove from the heat and allow the mixture to cool a little before adding the chia seeds and lemon juice.
-
Transfer the jam to a jar and allow to cool completely. Once the jar has reached room temperature transfer it to the fridge for an hour to set.