Pink Chia Pudding
A yummy easy to make healthy desert that will feel like a treat!
Time prep: 20 minutes
rest time: at least 3 hours
Compote: Add the chopped rhubarb, frozen berries, ginger and sugar to a pot. Simmer away until softened and reduced. Put aside to cool.
Pudding: Add the milk and pure maple syrup to a bowl or jar. Add chia seeds - stir or shake until combined (watch the fun of the chia expand!)
Add a little compote to the bottom of your serving bowls/glasses, add chia pudding. Refrigerate overnight of for around 4hrs.
To serve: Top with the rest of your compote, maybe an extra drizzle of maple syrup and a few fresh berries.
Chia pudding are perfect for breakfast, afternoon snack or desert.
You can make it in jars and keep it in the fridge for the week ahead.
Delicous & healthy!
Recipes from Shani FitBirds Fitness and Cami founder of La Maison Wellness Mindful Supper Club Spring 2019 Edition
2 1/2 cups of milk (your choice - we used oat milk)
2 tablespoons maple syrup
2/3 cup chia seeds (we used white just because it looks prettier!)
a bunch of chopped rhubarb
2 handfuls of frozen berries
3 tablespoons of raw sugar
1 thumb piece of fresh ginger, grated
Fresh berries and optional drizzle of maple syrup.