Tapioca or spawn pudding (as we children called it) was my favourite school pudding.
I was never served it at home because mother didn’t like it… as was the case with several other dishes.
Anyway, when you soak chia seeds in almond milk they develop an uncanny slimy texture just like tapioca… yummy !
Kick start your morning with a breakfast pot bursting full of goodness. Thick and creamy raspberry chia pudding, topped with fresh raspberries.
Make multiple jars at once and you’ll have breakfast made in advance for the entire week!
RASPBERRY CHIA PUDDING
Kick start your morning with a breakfast pot bursting full of goodness. Thick and creamy raspberry chia pudding, topped with fresh raspberries…
1
servings15
minutesIngredients
2 tbsp Chia Seeds
200 ml Unsweetened Almond Milk
60 g Raspberries
2 tbsp Erythritol
1 tsp Sliced Almonds
Method
- Add Chia seeds and erythritol to the almond milk.
- Stir well several times over time.
- Leave in the fridge over night.
- Add Sliced Almonds and raspberries just before serving.
Notes
- MACROS 4.9g Carbs – 10g Fat – 5.4g Protein – 165 Calories
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