This is one of those incredible recipes that you can get ready the night before, making your breakfast quick, simple and, most of all, delicious! When soaked overnight, chia seeds become gelatinous, giving this little baby a pudding-like consistency, though unlike a real pudding this is actually a phenomenal source of antioxidants and fibre.
Ingredients
50 g (1/4 cup) chia seeds
250 ml (1 cup) Vanilla Almond Milk plus extra to serve (optional)
1 tablespoon maple syrup or honey
mint leaves, to serve (optional)
Raspberry and lime coulis
125 g (1 cup) raspberries, fresh or frozen
1 tablespoon maple syrup or honey
1 teaspoon grated lime zest, plus extra to serve (optional)
Method
Put the chia seeds, almond milk and maple syrup or honey in a bowl or an airtight container, cover with plastic wrap or a lid and leave to soak overnight in the refrigerator.
To make the coulis, using the back of a fork, mash together the raspberries, maple syrup or honey and lime zest in a bowl. Set aside in the fridge overnight.
When you are ready to enjoy your pudding in the morning, give your chia seed mixture a good stir. Spoon it into bowls or some nice clear glass tumblers, top with the coulis and serve garnished with some fresh mint or lime zest, if you like. Feel free to add a little extra almond or coconut milk when serving, if you like a runnier pudding.
This is an edited extract from Eat Clean by Luke Hines. Available now, Plum, RRP $39.99.
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