Gut-Lovin’ Raspberry Chia Pot
Chia seeds are a high-quality plant-based protein known to be gentle on the stomach. Once chia seeds have been soaked in liquid, they expand and develop a bit of a slimy pudding-like texture which acts as a barrier for the gut, so it's a good choice for anyone with a sensitive tummy.
- 3 small glass jars
- 1/3 cup raspberries fresh or frozen
- 3/4 cups chia seeds
- 2 1/4 cups full-fat milk
- 1/2 lemon juiced
- 1 green apple small, grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon natural yoghurt full fat
- 2 tablespoons almonds roughly chopped
- .5 kiwifruit
- Gently mash berries until they form a puree.
- Mix together berries and remaining ingredients (except for the yoghurt and almond) in a bowl or glass jar.
- Slive the kiwifruit thinly and place around the bottom inside of the glass jars, as a little decorative flourish, and now it's ready for the chia pudding.
- Carefully divide chia pudding into 3 separate jars (try not to disturb the kiwifruit) and store in the fridge ready for breakfast.
- Refrigerate for at least 3 hours or overnight (but give it a gentle stir 20 minutes after refrigerating to ensure it sets evenly and the apple doesn't sink to the bottom).
- When the pudding is ready to eat, add 1 tablespoon of natural yoghurt and 2 tablespoons of chopped almonds on the top of each jar.
For a dairy-free option: Use almond or coconut milk in place of full-fat milk and replace yoghurt with coconut or almond yoghurt.