Chia seed pudding 2 ways

A super healthy tasty brekkie. Chia seeds are packed with protein and omega 3 essential fatty acids so are powerhouses. They are great for brain function and for hydrating your body at brekkie time. The fruit puree elevates the flavours and we love this with coconut yoghurt. Chia seed pudding can be made the night before and works well as a breakfast on the go. In photo below we served with 2 toasties - pesto on the bottom, one with roasted red peppers and one with a smashed avocado

Serves 2 

Takes 15 minutes 

CHIA PUDDING BASE

4 tbsp chia seeds (35g)

150ml oat milk

1 tbsp ground flax seed (optional)

FRUIT PUREE

200g frozen mango/berry

20g water

coconut yoghurt

Add all the chia pudding ingredients together in a bowl and whisk together with a fork. Leave to sit for 10 minutes. Whisk it again a fork till it reaches a uniform texture and consistency, it should have come together while still being a bit gloopy and resemble the texture of porridge.

To make the fruit puree, put all fruit puree ingredients in a pot and stew down until it comes together and then blend till smooth in a blender or with an immersion blender.

Layer u your glasses as per the photo with some chia pudding in the bottom, some fruit puree and then top with coconut yoghurt. Garnish with a mint leaf if you have any, flaked almond, cacao nibs or even freeze dried raspberries!

Enjoy!!