Summer Pudding Recipe
Vegan | Gluten-Free | Nut free
Oops… I know, i’ve done it again.
Hand to heart, I’ll be the first to admit that I may be toeing the line of a chia-pudding obsession.
I am continuously blown away at the similarities these treats have to actual desserts.
They are so versatile; you can literally make any flavour combination you like!
After the Chocolate Orange Chia Pudding, I wanted to try something similar for breakfast, but slightly lighter and more in season.
Low calorie, completely healthy, and with very few ingredients, I can guarantee 100% customer satisfaction with these summer pudding chia pots, you’re money back! (If you were paying, but lucky for you, I am passing on this gift free of charge)
I am so so so excited that I can still enjoy summer treats! I almost feel guilty that this healthy eating thing is seeming so easy. Am I allowed to be enjoying these desserts without any consequences?
To all the fitness gurus and health nuts out there who have raided my Instagram, Tumblr, Pinterest and Youtube feed for so long… I get it now.
I dare you to buy a summer berry pudding from your closest store, and compare it to this one.
To make it yourself, all you need is:
½ cup of frozen berries (can be fresh)
1 tsp of honey/agave/maple syrup
3 tsp chia seeds
1 tsp of flaxseeds
squeeze of lemon juice
oats (1/4 cup)
In a saucepan, boil the frozen berries with a couple of tablespoons of water and a squeeze of lemon juice. I started on a hight heat, and when the berries began to soften, I found this the best time to add in the honey.
Give the berries a slight mush with your fork or spoon, and turn the stove down to a simmer. You want there to be enough ‘juice’ in there for the chia seeds to absorb, but you can always add more water/ lemon juice to make it slightly more runny. The lemon juice acts like water but the tartness provides more of a berry-like flavour as opposed to diluting it.
While those sweet juices are-a-brewing, I mix together my oats and cinnamon. It’s completely optional but I like to add sunflower seeds for some healthy fats and a few cheeky extra vitamins. I put these on a baking tray and let them toast in the oven on a high heat for a few minutes. Toasting the oats and sunflower seeds give a subtle but ominous nutty flavour, however a lot of the time I really cannot be asked, so feel free to skip this step…
When the berries are starting to bubble a little, take them off the heat and mush them around. Pour into your dish and mix together with your chia seeds and flaxseeds. If you weren’t as lazy as me, take your oats and seeds out of the oven and sprinkle a nice layer on top of your berry mixture.
Just to satisfy my sweet tooth, I like to sprinkle a dusting of coconut sugar on the top with some raisins, and then cover to set overnight.
Enjoy the dessert immediately if you have guests over, or in the morning as a refreshing, light breakfast.
I’d love to hear your thoughts on this little number, and please share with me any chia pudding recipes you have that I can try!