The Berry Breakfast pud is a great, gluten-free start to the day
Berry Breakfast Pudding
- 1 cup unsweetened almond milk (alternatively, use coconut milk, or a bend of half coconut milk, half almond milk)
- 3/4 cup blueberries, blackberries and/or raspberries (fresh or frozen)
- 2 tbsp Nature’s Way Super Chia
- 1 tsp vanilla extract
- honey to taste
- Toppings of choice (Pictured: Pomegranate & almond flakes.)
Combine the almond milk/coconut milk with the chia seeds, fruit, vanilla and honey in a bowl and mix to combine, leave for 15 minutes.
Transfer into bowl or two small glass jars then refrigerate for at least 2 hours until firm.
TIP: Keep this recipe interesting ditching the berries and use a whole, large banana mashed banana instead, plus add 2 tbsp Super Cacao powder. The result is… guilt free chocolate pudding!