Chia Pudding Topped with Seedy-Kick Pistachio Butter
Sep 05, 18
|Breakfast Dessert Pistachios Recipe Snacking
Just because it’s called chia pudding doesn’t mean you can only eat it after dinner, this pudding can be eaten for breakfast or after a hardcore workout. Did you know chia seeds are a source of Fibre, Protein, Fat, Calcium, and Magnesium? meaning, this pudding is perfect for all occasions.
Feel free to pimp up this pudding with a selection of berries or a different type of dairy-free milk if you have a preference.
300ml Soy Milk
½ Vanilla Pod
2 tbsp Maple syrup
5 tbsp Chia seeds
4 tbsp Seedy-Kick Pistachio Butter
4 tops of mint for decoration
♥ Scrape the vanilla out of its pod into a jug, add the soy milk and maple syrup whisk together with a hand whisk. Put to one side.
♥ Divide the chia seeds equally into 4 ramekins.
♥ Pour the milk mixture into each of the ramekins and give them a good stir.
♥ Cover them and place in the fridge over-night. This is when the magic happens, the chia seeds soak up the milk and expand into a crazy pudding.
♥ Just before serving, add a tablespoon of Seedy-Kick Pistachio Butter to each pudding with some mint.
A pudding that can be eaten for breakfast? Oooo yeah! We’d love to see a picture of your chia pudding, use our hashtag #nutsaboutborna so we can check it out.
Emma Langston, Content Writer at Borna Foods