basic chia pudding with superfood berry compote
It's practically summer here in Boston, but I guess the weather hasn't really caught up yet... it's been cloudy/cold/rainy off and on for the past couple of weeks, which calls for some cozy breakfasts.
This recipe uses a basic chia pudding as a base (I made mine with cashewgurt aka Forager Project's drinkable non-dairy yogurt for an extra dose of probiotics), and adds a berry compote full of superfoods, antioxidants, and no added sugar to cozy it up.
basic chia pudding with superfood berry compote
serves: 1 | Paleo, gluten free, vegan | time: 5 minutes
ingredients
chia seed pudding:
1/2 cup Forager Project unsweetened drinkable cashewgurt (you can also use normal kefir or any nondairy milk; I prefer to use Forager because it's a little less sweet and is the only non-dairy kefir I can find!)
3 tablespoons organic chia seeds
Superfood berry compote:
- 1 cup frozen berries (I mixed organic berries from Whole Foods: blueberries, blackberries, cranberries, and raspberries)
- 1 tbsp flaxseed meal
- 1 scoop collagen (you can use APPROACHINGPALEO10 for 10% off on your FurtherFood collagen order!)
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ cup frozen shredded kale
- 1 tsp maca powder
- 1 tsp mushroom powder
- Optional: 1 banana to make to make it sweeter and thicker
Toppings:
directions
- For the chia pudding: Combine cashewgurt/kefir/nondairy milk and chia seeds. Stir thoroughly so that there are no clumps. Let sit for at least 8 hours. Note: you might have to adjust the ratio — make sure to check on it after a couple of hours to see.
- For the superfood berry compote: Combine berries, frozen kale, and flaxseed meal. Microwave for 1 minute 45 seconds. If you want a sweeter and thicker compote, add a banana before microwaving.
- Stir in the powders (maca, mushroom, and collagen). Add another tbsp of flaxseed meal if the compote is too liquidy.
- Pour on top of chia seed pudding, top with toppings, and enjoy!
Some other chia pudding recipes:
