Gluten-free | Wheat-free | Vegetarian
Prep: 30 minutes
Set time: 2+ hours (overnight is best)
This recipe turns the lacklustre chia pudding into a memorable and delicious breakfast option. It will have you waking up with excitement, even on a Monday!
This tasty breaky starts with a layer of chia pudding, that has been tried and tested to achieve the perfect consistency. Chia seeds are a magical food, don’t be fooled by the size, they are seriously loaded with nutrients, including fibre, protein & omega-3 fatty acids! The exorbitant level of fibre found in the chia seed is one of the reasons it is an excellent choice for breakfast. Fibre slows the absorption of your food and makes you feel fuller for long, all whilst feeding the friendly bacteria in your gut. What a little legend!
The top layer is inspired by mango lassi, the popular Indian drink. Typically, mango lassi is made from mango, sweet yoghurt and a touch of cardamom. Instead I have used kefir for extra probiotic benefits and to reduce the amount of sugar that is classically present in the traditional recipe.
Finally, a sprinkling of pistachios and buckwheat to add some crunchy texture! What a great way to start your day!
CHIA PUDDING LAYER
- 1 ½ cups Bonsoy almond milk
- ½ cup OWN chia seeds
- ¼ cup Absolute Organic maple syrup
- ½ tsp. Very Vanilla vanilla paste
MANGO LASSI LAYER
- 1 cup The Milk Thief- Vanilla Kefir
- 2 organic mangoes, flesh only
- ¼ tsp. Simply Organic cardamom (optional
- ¼ cup 2die4 activated organic pistachios, roughly chopped
- ¼ cup Loving Earth activated buckwheat grouts
- Sprinkle of Simply Organic cardamom (optional)
- First, prepare Chia Pudding. In a bowl, whisk together all pudding ingredients. Place in refrigerator for at least 2 hours, overnight is best.
- Next, make the Mango Lassi layer. Place all ingredients into a blender and blitz until smooth. Place in refrigerator until ready to use.
- When ready to serve, stir the pudding mixture well and divide pudding evenly between 4 small glasses. Top with Mango Lassi mixture and then sprinkle with pistachios, buckwheat and cardamom, if using.
Recipe by Laura Scherian