Gluten-free chia pudding

Gluten-free chia pudding with almond milk, mango, maple syrup and vanilla extract – a creamy breakfast or dessert with fruity sweetness and a fine texture.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 242 kcal per serving
• Protein: 6 g
• Fat: 10 g
• Carbs: 32 g

Ingredients

• 4 tbsp chia seeds
• 200 ml almond milk
• 1 mango
• 1 tbsp maple syrup
• 1 pinch of vanilla extract

Method

You’ll need: stick blender · mixing bowl

1. Stir the chia seeds with the almond milk, maple syrup and vanilla extract in a bowl until evenly combined.
2. Leave the mixture to swell for at least 30 min or overnight, stirring once more after a short while so the chia seeds are better distributed.
3. Peel the mango and blend the flesh into a smooth, creamy purée.
4. Check the consistency of the chia pudding and stir it through again if needed until it's even and pudding-like.
5. Divide the chia pudding between glasses or bowls and add the mango purée as a layer or topping.
6. Serve the gluten-free chia pudding well chilled.

Good to know

So simple and still really good. The chia pudding is easy to prepare ahead and tastes pleasantly fresh, creamy and slightly fruity.

Swaps

Almond milk → coconut milk (creamier, a little more fat). Mango → berries (less sweet, often more polyphenols). Maple syrup → date purée (unrefined sweetness plus a little fibre). Vanilla extract → Ceylon cinnamon (spicy note with hardly any extra sweetness).

Allergens

The recipe is gluten-free and, with unsweetened almond milk, also dairy-free, but it contains tree nuts. For children, adapt the texture and give small portions; in pregnancy the ingredients are generally unproblematic.

Dairy-free recipes