Chia Egg Pudding

We’re celebrating World Egg Day today with a cheeky Chia Egg Pudding! We love Chia Seeds, they are one of natures little miracle foods. Adaptable and versatile, often used in the creation of a vegan egg mix for baking and cooking. They are chock full of nutrients including fibre, protein, calcium and magnesium. We love to use them in lots of different ways, for instance they are one of the ingredients in our yummy oat cookies and we love them sprinkled on our brekkie bowls.

This little Chia Egg Pudding is simple to put together; the waft of cinnamon as it bakes is a lovely autumnal scent. Enjoy!

Recipe

Gluten, dairy, refined sugar and grain free.

Makes 2 ramekin dishes or 1 small baking dish

4 tbsp Chia Seeds

1 cup Coconut Milk

3 tbsp almond butter (or other favourite nut butter)

1tbsp maple syrup

1/2 tsp cinnamon

Method

Mix all the ingredients together well in a small bowl. Pour into two ramekins, or a small baking dish.

Bake for 20-25 minutes at 150c until set.

Remove from the oven and allow to cool slightly.

Serve with your favourite berries or passionfruit. Delish!

Can be kept in the fridge for a quick morning breakfast.

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