GF : DF : SF : V

Serves 1

I’ve never loved chia pudding, I found it weird, texturally, so I dismissed it from my kitchen repertoire…until recently.

One of the gorgeous girls in my team brings it with her everyday to work and pops it in the fridge as her afternoon snack and each time she does I look at it thinking, maybe I should give you another chance my chia? So I did, but I did so with new twist in our relationship and tuned into my gut loving ingredients and made it with kombucha. Oh yeah. The booch is making the chia great baby and imma pretty stoked about it. Enjoy!

Ingredients:

4 tablespoons chia seeds

1 cup (250ml) kombucha (we used Remedy Hibiscus Kiss)

1/2 teaspoon vanilla

2 teaspoons maple syrup

Top with:

1-2 tablespoons coconut yoghurt

¼ 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 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. We also added some leftover baked rhubarb which was delicious!