Raspberry Chia Seed Pudding

Weekday breakfasts for me are rushed to say the least - After sorting out the kids I normally have about 2 minutes before I run out of the door.  If you take time over breakfast, good for you - I'm jealous - and I certainly do when I have time on my side.  When its not, I get organised and make this seriously quick bircher the night before.

I love to use chia seeds, which have found themselves in the health limelight in recent years. Packed with fibre, omegas, potassium, and magnesium, the superfood seeds are great for boosting energy, improving endurance, and even helping regulate digestion.  If you haven't come across them before, they look a little bit like poppy seeds and come in a variety of colours: black, grey and white.  You'll find them in most high street supermarkets beside the nuts and seeds.  Chia were the food of choice for the Aztec warriors and a single tablespoon was said to keep them going for 24 hours.  You can use them in smoothies, baking and sprinkle them over most things.

Chia Seed Pudding with Raspberries
A delicious, sweet and slightly tart raspberry chia pudding made with all natural ingredients. GF VGN Raw
Author: Emma Olliff, Dip NT CNM
Recipe type: breakfast or dessert
Serves: 2

Ingredients

• 350ml / 1 1/2 cups unsweetened almond or coconut milk
• 1/4 cup chia seeds (which ever colour you fancy)
• 1 tbsp. pumpkin seeds
• 1 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• A squeeze of lemon juice
• Kosher salt
• 250g raspberries
• 1/4 cup sliced almonds, toasted

Method

1. The night before, put all chia seeds and pumpkin seeds into a bowl or container, pour over the milk, and add the maple syrup, vanilla and lemon juice.   Mix well, then cover and pop into the fridge overnight.
2. In the morning, chop the raspberries and squeeze over a little more lemon and either layer them up with the soaked seeds in a glass or bowl, or just run out of the door with everything in a little container ready to eat when you get to your destination.
3. If you've a little more time you could put the raspberries into a saucepan with 1 tbsp. more of maple syrup and a few drops of vanilla extract and heat until a compote has been made.  Layer the compote with the Chia then enjoy.