Cherry Chia Pot
Chia puddings work really well as a breakfast, snack or pudding. This one is flavoured with a cherry compote which is not only delicious but has added functional benefits of:
Being high in anti-inflammatory compounds that help lower inflammation in the body whether you’re struggling with hay fever, arthritis, IBS, skin inflammation, or any kind of inflammation in your body!
Having good levels of antioxidants to help combat oxidative stress, which can cause multiple chronic diseases and premature ageing.
Containing vitamin C which supports a healthy immune function.
Cherry Chia Pot
Gluten-free / Dairy-free / Vegan
Easy
10-mins (plus time to soak - 15-mins or overnight)
Serves 2
Ingredients
1/2 Cup Frozen Cherries
1/2 Cup Frozen Blueberries
1/4 Tsp Cinnamon
1 tbsp maple syrup
4 tbsp chia seeds
4 tbsp unsweetened plant milk
8 tbsp natural plain yoghurt of your choice
Method
Add the cherries, blueberries and maple syrup to a pan and gently heat, until the fruit has softened and warmed through. Allow to cool.
In a bowl mix together the cinnamon, chia, milk and yoghurt, then stir through the fruit compote.
Transfer to a sealed container and leave, ideally overnight to soak (or for at least 15-mins). Option add a grating of dark chocolate or tsp of cacao nibs and chopped almonds or walnuts for extra flavour and texture.