02nd Jan 2015
Say so long to seasonal stodge. Lilly Higgins shares her chi-lightful chia pudding with raw chia raspberry jam to help you start off the new year with a slightly lighter step…
Chia pudding with raw chia jam
Makes 3 servings.
YOU WILL NEED
For the pudding
* 1 tin full-fat coconut milk
* 4 tbsp chia seeds
For the raw chia jam
* 1/2 tsp vanilla
* 1 tbsp honey
* 1 tbsp ground chia seeds
* 1 tbsp lemon juice
1 Mix the coconut milk with the seeds, cover and leave in the fridge overnight.
2 Make the raw chia jam. Mix everything together, mashing the raspberries slightly.
3 Cover and leave to set overnight.
4 The following morning layer the pudding and jam in pots and store in the fridge.
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