Are you rushing in the mornings and don’t have time for breakfast. Try to make this easy Chia and raspberry layered chia pudding the night before and take it to work in a jar.
Chia/Chai alot of people are a little confused about these little seeds. The actual name is Chia seeds, and Chai is a spice blend that originated from India that makes a delicious aromatic tea. They might seem expensive but they last a really long time and you only need 2tbs per person when making a chia pudding.
Tips when making a chia pudding
When mixing the seeds initially with milk you need to stir it every few minutes or shake the jar. Otherwise, they will clump together
You need to leave the seeds to soak up the liquid for at least 30 minutes. The better the longer. They have the ability to swell up to 27x their original size.
They taste like nothing so add some vanilla, cinnamon, fruit purees, cocoa, honey, or fresh fruit.
They are high in fibre and protein and gluten-free.
You can make a few in advance in jars and keep them in the fridge.
You can also use them in smoothies, oats, salads, and baked goods instead of eggs.
Add chia seeds to a glass jar, add the milk and stir every few minutes. Otherwise, the seeds will clump together. Or place the lid on the jar and shake it every few minutes. Leave the chia pudding for at least 30 minutes or overnight. You can just add berry sauce on top or if you want to be fancy layer chia pudding and berry sauce.
Add honey and vanilla to taste.
Make the raspberry sauce: Add fresh berries, honey, vanilla, and lemon juice to a blender. Blend until smooth. Add a little water to make it runnier. Taste and add more honey or lemon juice if needed.
To serve add fresh berries, toasted coconut flakes, almond butter, and a drizzle of honey.