Vegan, Gluten-Free Berry Chia Pudding

A healthy Vegan Gluten-Free Berry Chia Pudding. Fantastic meal prep to keep at home as it lasts for up to 5 days in the refrigerator.

Berry Chia Pudding is a delicious and healthy dessert that is perfect for those who want to indulge in something sweet without feeling guilty. This creamy pudding is made with dairy-free milk, chia seeds, maple syrup, and vanilla extract. The addition of fresh berries adds a burst of flavour and nutrition to this already wholesome dessert.

What makes this pudding even better is that it can be prepared in just 5 minutes of active time and left to set overnight in the refrigerator. This makes it an excellent meal prep option for busy individuals who want to have a healthy breakfast or snack option ready to go throughout the week.

Chia seeds are the star of this pudding as they are a great source of fibre, protein, and healthy fats. They also absorb liquid and form a gel-like consistency, which makes them perfect for creating a thick and creamy pudding without the need for any additional thickeners or stabilizers.

The beauty of this recipe is that you can customize it to suit your taste and preferences. You can experiment with different fruits, nuts, and toppings to create your favourite flavour combinations. You can also adjust the sweetness level to your liking by adding more or less maple syrup.

Overall, Berry Chia Pudding is a wholesome and nourishing dessert that is perfect for those who want to indulge in something sweet without compromising their health. It's easy to make, customizable, and can be enjoyed as a breakfast or snack option throughout the week.

Prep Time: 5 Minutes

Cooking Time: Overnight in refrigerator

Serves 2

Ingredients:

180 ml dairy-free milk

45 g chia seeds

10 ml maple syrup

1/2 tsp vanilla extract (optional)

Handful of berries

Method:

Into a mixing bowl or storage container add the dairy-free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine. Add the berries and stir again.

Cover and refrigerate overnight.

Stir the chia pudding again in the morning.

You will know when the chia pudding is ready as it should be thick and creamy. If you are worried it is too watery then add more chia seeds, stir and refrigerate for another hour or so.

Recheck consistency if required.

Otherwise enjoy the pudding as it is. It will keep covered in the refrigerator for up to 5 days.

Additional Notes:

Experiment with the dairy-free milk that you use as it can make a considerable change to the taste and creaminess of the desert. You can, of course, use milk in this pudding as well. This is what I love about home cooking - you can make the dish to suit your taste and bio-individuality.

Serve as it is or layer it with other fruit, compote, nuts or granola. Top with mint, fresh berries or a topping of your choosing.

Why not double or triple the ingredients and make a batch for the week ahead. Just dish out the amount you want to eat for pudding or breakfast into a serving bowl.

Experiment with the fruit that you add or include a touch of cacao for a chocolate chia pudding.

Equipment Used:

Food storage container

Fork or whisk

Food weighing scales

Measuring spoons.

Recipe Credit: Emma Alexander-Cook IIN Health Coach