A quick and easy breakfast or to whip up in the morning or even the night before. Peach and raspberries are a great summer fruit combination, but you could also switch it up for banana and blueberry, or pineapple and kiwi for a tropical twist. This pudding will keep in the fridge for up to 5 days, so double or triple the batch for ready-made pudding during the week.
Cook time None
Prep time 5 mins + 20 mins soak
+ 3 tbsp chia seeds
+ 250ml (8fl oz, 3 ⁄4 cup) almond milk
+ 2 tsp maple syrup, or other sweetener, to taste
+ 1 peach, sliced
+ a small handful of raspberries
In a Glass Lunch Pot, combine the chia seeds and almond milk. Whisk together with a fork, then wait a couple minutes and whisk again (this will stop the chia seeds from clumping). Add the maple syrup and whisk again to combine.
Cover and transfer to the fridge. Allow the chia seeds to absorb the liquid mixture for at least 20 minutes, or until a thick pudding consistency. (Or you can keep it covered in the fridge overnight if you prefer.)
When ready to eat, remove from the fridge, top with the fruit, and enjoy.
This recipe was contributed by plant-based recipe developer, Hannah Suderani. Hannah shares easy and delicious vegan recipes on her blog, Two Spoons, that don’t compromise on taste. Her recipes are intended for all eaters, from the vegan sceptic to the vegan veteran. Hannah spent time living in France, where her hobby for cooking flourished, and has now returned to her home in Toronto, Canada.