To be honest I haven’t ever liked chia pudding all that much. The texture is somewhat unique, and the flavour never excited me, so I pushed the idea of it aside as a meal until just recently. A combination of being open to revisiting ideas and ingredients I may have thought I didn’t love, and investing in my own gut health, paved the way for this game changing recipe. I’ve swapped out nut milks for enzyme and live culture-rich kombucha in this recipe. The combination of kombucha with the fibre charged chia seeds make this kombucha chia pudding the ultimate gut-loving meal or snack.
Kombucha Chia Pudding
Serves 1
GF : DF : SF : VEGAN
Ingredients
4 tablespoons chia seeds
1 cup (250ml) kombucha
1/2 teaspoon vanilla
2 teaspoons maple syrup
Topping
1-2 tablespoons coconut yoghurt
1/4 cup frozen or fresh raspberries (or fresh strawberries)
Toasted coconut
Crushed nuts if desired
Method
Whisk together chia, kombucha, vanilla and maple with a fork in a medium sized bowl.
Allow to sit for 10 minutes, whisk again to ensure even distribution then pop in fridge to set overnight.
When ready to serve, top with coconut yoghurt, berries, toasted coconut and nuts if desired.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.
