Raspberry Chia Pudding

Raspberry chia pudding is perfect for breakfast or as a bring-along snack if you fill them into small jars with lids.

In a bowl mix:

• 400 ml (1.6 cup) coconut milk,

• 200 ml (0.8 cup) raspberries (mash them first with a fork),

• 100 ml (0.4 cup) chia seeds

• and 1 teaspoon vanilla powder or any of these delicious natural Vegan or Paleo Protein Powders

Leave to swell for 20 minutes, stirring every now and then. Fill 3-4 small bowls, glasses or jars and place them in the fridge for at least another 30 minutes – or over night for instant breakfast next morning! Top with fresh berries, banana, nuts or even chopped dark chocolate. Enjoy and feel great!

Lisa Fuchs is the author of “Delicious grain free baking”. She also writes about healthy and creative baking, under the name Liesel on her blog: lieselathome.com

You will not find sugar or gluten in any of her recipes and most of them are also lactose free.


Article and Food photography by Liesel Fuchs:  lieselathome.com @liesel_at_home