Autumn Red Berry Chia Pudding with Almond Milk

Gorgeous autumn reds in this berry chia pudding

This deep red berry autumn chia pudding needs only a small amount of natural sweetener as the homemade almond milk has a mild sweetness to it already.

The contrast between the mix of sweet and slightly sharp early autumn berries on top against the creamy lightness of the chia seed base is heavenly.

These are just the most perfect nourishing raw food breakfasts for me and I think they illustrate how quick and easy eating raw food can be.

 Autumn Deep Red Berry Chia Pudding for breakfast | by Juliette Young of FlourishingKitchen.com

Autumn Berry Chia Pudding with Almond Milk

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Gluten Free, Dairy Free, Refined Sugar Free, Vegan

Recipe Ingredients

  • 3 tbsp of Chia Seeds

  • A large handful of frozen or fresh mixed berries

  • 1 cup almond milk

  • ½ teaspoon vanilla extract

  • 1 tsp maple syrup

You Will Need

  • Measuring jug

  • Whisk

  • Small bowl

  • A glass

Recipe Instructions

  1. Pour your almond milk into the measuring jug and add in the chia seeds, vanilla and maple syrup. Whisk them all together so that there are no lumps. Then allow this to sit overnight in the fridge so the chia seeds can soak up the nut milk.

  2. In the morning, take the berries out of the freezer and leave them for just a couple minutes to soften. Take a tablespoon of the softened berries and mash them to a pulp in the bowl with a fork.

  3. Add 1 tbsp of chia seed pudding to the pulp only and stir until it turns into a gorgeously pink mix. Pour your pink mix into the bottom of the glass and then top it with the remaining chia seed pudding.

  4. Sprinkle the top of your pudding with the frozen mixed berries to serve.

  5. This recipe tastes better if you remove the chia seed pudding from the fridge half an hour before serving so that it comes to room temperature before you eat it.

TIP

Add extra toppings such as nuts or seeds sprinkled on top of the fruit.

You can double or triple this chia seed and almond milk mixture to make more servings. At the beginning of the week, I pour the mixture into individual serving size glasses then keep them covered with plastic wrap in the fridge. This then provides breakfast in the mornings for 2-3 days. Just add your favourite fruit topping in the morning and you’re done!


Enjoy your Autumn Red Berry Chia Pudding ;) - I’m off to make some tea…

XOXO

Juliette

 
 

Juliette Young

Raw Food Teacher