Chia Pudding with Berries, Yoghurt and Macadamia
This is so easy to prepare and makes a delicious creamy, tangy and slightly sweet dessert. Chia seeds are rich in omega-3 fatty acids. Be sure to always soak them for at least 30 minutes. If not soaked sufficiently, the seeds can expand within the throat or gut, increasing the risk of choking or indigestion. This also makes a great breakfast — prepare the pudding the night before, then serve with the yoghurt and macadamia sprinkle.
Ingredients 8
95 g chia seeds, black or white
500 ml coconut water
350 g mixed fresh berries, divided
2 tbsp maple syrup
2 tsp natural vanilla extract
1 lemon, zested and juiced
500 g Greek-style yoghurt
2 tbsp macadamia nuts, raw, crushed or finely chopped, to serve (optional)
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Method 4
Soak the in the for at least 30 minutes (this is important). Meanwhile, combine half of the with the , , and juice, and allow to steep for 20 minutes.
Add the berry mixture to the soaked and stir well to combine.
Spoon the chia–berry mixture into the base of four individual serving glasses. Add a layer of followed by a layer of fresh , to create a trifle effect. Finish with the crushed .
Store in an airtight container in the refrigerator for up to 3 days.
Pam Brook's tips
For younger babies purée the chia-berry mixture until smooth. Top with a dollop of smooth macadamia butter.
For older babies mash any lumpy fruits and serve as is with a dollop of smooth macadamia butter or finely ground macadamia nuts.
For toddlers serve as for adults, but ensure that any nuts are finely chopped.
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Notes
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