A healthy and energising way for Keto-Vegans to start the day!
Soak time: 1-8 hours
Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.
This recipe has been taken from the DailyBurn website and was made by Renee Blair. Check out more here: https://dailyburn.com/life/recipes/chia-breakfast-pudding/
Ingredients
Directions
Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.
This dish is delicious, and so easy to make. On top of that it’s so nutritious! One can also use coconut milk or coconut cream for a creamier pudding. Best breakfast I know of.