
Vegan raspberry chia pudding with coconut yoghurt: a creamy breakfast or dessert with chia seeds, raspberries, almond milk and fresh mint.
So simple and still really lovely. The pudding is creamy and fruity and feels a little like dessert in the morning.
Almond milk → unsweetened tinned coconut milk, diluted with water (creamier, usually without additives) Raspberries → blueberries (milder, often a little sweeter and keep well) Chia seeds → finely ground linseed (binds in a similar way, usually cheaper and contains fibre)
Contains tree nuts, because almond milk is used. For small children, only serve the chia seeds once they've soaked and swelled well; in pregnancy, normal amounts are usually unproblematic.
Chia seeds mainly contain polyunsaturated fatty acids, including alpha-linolenic acid, a plant omega-3 fatty acid. They also provide some protein and fibre.
Raspberries contain vitamin C, fibre and various polyphenols such as anthocyanins and ellagic acid. These plant compounds are typical of deeply coloured berries.
That depends a lot on the product. Coconut yoghurt usually contains more fat than protein; it only contains significant amounts of calcium and vitamin B12 if they've been added.
In small amounts and well soaked, many people find chia pleasant. If you're sensitive to a lot of fibre, start slowly and make sure you drink enough.
Unsweetened almond milk often provides only a little natural protein. Depending on the brand, though, it may be fortified with calcium, vitamin D or vitamin B12, so it's worth checking the label.