Blueberry Chia Seeds Pudding Keto & Candida Diet Friendly
Dive into the deliciousness of this Ombré Blueberry Chia Pudding, a candida diet and keto-friendly breakfast, snack or dessert that combines the goodness of chia seeds with the vibrant hues of blueberries.
Ingredients
- 25 g chia seeds
- 100 ml plant milk coconut, oat, soy, almond
- 60 g frozen blueberries
- 1 teaspoon powdered xylitol
- 30 g unsweetened coconut yogurt
- 1 tablespoon Toasted coconut flakes
- Optional toppings: extra fresh blueberries
Instructions
- Combine chia seeds and plant milk in a glass container. Place in the fridge to thicken for 5-10 minutes, then stir to remove lumps and return to the fridge.
- Warm frozen blueberries on low heat until soft and juicy. Mash with a fork and add powdered xylitol. Allow to cool.
- For a simple chia seed pudding, combine cooled blueberry pulp with chia seed mixture and return to the fridge.
- To create an ombré effect, divide chia mixture into three portions. Leave the first portion plain. Add ¼ of blueberry pulp to the second portion for a light purple hue. Add ½ of blueberry pulp to the third portion for a darker purple hue.
- Assemble the pudding by placing the final ¼ of blueberry pulp at the bottom of a glass container. Layer dark purple chia pudding, followed by light purple, and then plain chia pudding.
- Top with coconut yogurt and refrigerate for at least one hour to set.
- Toast coconut flakes in a dry saucepan for 1 minute until lightly browned. Be careful not to burn.
- Before serving, garnish with toasted coconut flakes and extra fresh blueberries.
Notes
This recipe is perfect for meal prepping in advance. Store in an airtight container in the fridge for 2-3 days.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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