Raspberry Chia Pudding Recipes – Learn under Expert Guide :- This is a recipe for a Raspberry Chia Pudding that is both vegan and gluten-free. Chia puddings are fantastic since they can be prepared the night before, and as a result, you can enjoy them without any difficulty in the morning after their preparation.
Raspberry Chia Pudding Recipes – Learn under Expert Guide
Are you already on board with the Chia train at this point? The Raspberry Chia Pudding that is both vegan and gluten-free has become my go-to breakfast meal of choice recently. Raspberry berries have always been my favorite, and blueberries are a close second. During the summer, I simply enjoy taking advantage of the wonderful berries that nature provides for us, and raspberries have always been my favorite.
I even had a raspberry plant on my balcony this year (if you follow me on Instagram, you probably already know this because I was posting pics of it all the time!). I was able to grow several raspberries this year.
The raspberries that are used in this Chia Pudding are not from my balcony because the plant did not produce enough to use them in this breakfast. However, I discovered these beautiful raspberries at a local farmer’s market and I just couldn’t say no to them.
INGREDIENTS
- 1 cup unsweetened almond milk
- 1 1/4 cups fresh raspberries
- 3 tablespoons chia seeds
- 1 tablespoon brown rice syrup
INSTRUCTIONS
After washing the raspberries, place one cup of them in a high-speed blender together with the almond milk and brown rice syrup. Blend until smoothness is achieved. Blend the ingredients until they form a fine and silky raspberry milk.
After the raspberry milk combination has been poured into a glass, the chia seeds should be added. After giving it a thorough mixing, put it in the refrigerator for about half an hour.
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Remix it, and then put it in the refrigerator for about four to five hours, or overnight, so that it can thicken up a little bit. Immediately prior to consumption, sprinkle the remaining raspberries on top of the Raspberry Chia Pudding.
NUTRITION
- Calories: 342kcal
- Carbohydrates: 49g
- Protein: 9g
- Fat: 15g
- Saturated Fat: 1g
- Sodium: 347mg
- Potassium: 373mg
- Fiber: 22g
- Sugar: 19g
- Vitamin C: 39.3mg
- Calcium: 579mg
- Iron: 3.8mg
NOTES
In the refrigerator, this chia pudding can be stored for up to four days if it is stored in an airtight container. In the event that you discover that the pudding is getting excessively thick, simply add a small amount of milk and whisk it in carefully before serving.
You can find several versions of this recipe within the page itself. This dish works wonderfully for meal preparation or for feeding a large group of people.
When it comes to this dish, I favor using frozen berries because they are readily available throughout the entire year and are significantly more cost-effective than the fresh version. If you have frozen berries, there is no need to defrost them before using them because the recipe will still serve the same purpose.
Several notes about the ingredients: When it comes to this dish, I prefer using almond milk; however, you may also use other types of plant-based milk or organic cow’s milk. If you are a fan of flavors that are associated with the tropics, coconut milk is an especially delightful option.
Make sure that the maple syrup you are using is made entirely from maple and not maple syrup that has been “flavored” with maple. You also have the option of using raw honey if you so desire.
It is important to use vanilla extract rather than vanilla “essence.” In the event that you so desire, you might also utilize the same quantity of vanilla paste or powder.
