Raspberry chia pudding

I don’t know about you guys, but when I discover (or re-discover) a new food that I love, I end up incorporating it into everything I make. As you can probably tell from my Instagram feed, my current obsession is frozen raspberries – something about how tart, juicy and refreshing they are makes me crave them pretty often these days. After a little while, after obsessing about an ingredient or a food for long enough, I tend move onto something new. I realised that’s one of the things I love about keeping this little food blog: it helps me to document all of the different food phases I go through!

Going back through my blog archives, I posted this chia pudding recipe a couple Januaries ago. At the time of writing that post, I was doing a little reset to get back into the swing of healthy and mindful eating after the holidays. Pretty similar to where I am right now, actually. January is a great time to get back on track, but I do think that healthy eating is a lifestyle and not just the stuff of short-lived new year’s resolutions. Easier said than done, though!

This chia pudding is really simple to make and it’s full of good stuff. With only six ingredients and about ten minutes of prep time, you’re going to wonder why you haven’t been making this gluten free chia pudding all year! I’ve included extra frozen raspberries, hemp seeds and/or bee pollen (skip the bee pollen if you want to keep the recipe vegan) as toppings, but you can really add whatever you like to dress this bowl up. I imagine toasted large flake coconut, toasted nuts and seeds and sliced bananas would be delicious additions. I hope you enjoy this recipe – if you try it out, I’d love to hear your feedback in the comments! -xo KA

Raspberry chia pudding {vegan & gluten free}

This raspberry chia pudding is a great gluten free breakfast option, fit for your new year’s resolutions and beyond! Feel free to play around with the toppings – I like extra frozen raspberries, hemp seeds and bee pollen. To keep the recipe vegan, simply skip the bee pollen.

Ingredients:

• 1/4 cup | 40 g chia seeds

• 1 1/2 cups | 350 mL unsweetened almond milk, plus extra for serving

• 1 cup | 140 g frozen raspberries, plus extra for topping

• 1/2 tsp vanilla powder

• 1 tbsp maple syrup

• Hemp seeds or bee pollen to serve (optional)

Method:

In a small bowl, combine the chia seeds, almond milk, frozen raspberries, vanilla powder and maple syrup. Using the back of a spoon, mash the raspberries until they are mostly all broken up and the chia mixture gets a lovely pink hue. Cover and refrigerate for at least one hour (can be done overnight as well).

To serve, divide the chia pudding between two bowls and top with more frozen raspberries and hemp seeds or bee pollen, if desired.

Serves 2.