Christa Birner
INGREDIENTS
3 tbsp Chia Seeds
1 tbsp Maple Syrup (or honey)
1 Lemon Zest (from one lemon)
⅔ cup Almond Milk
¼ cup Fresh raspberries (swapped out according to taste: banana, walnut, almonds, fresh fruit, etc)
DIRECTIONS
1
Add the chia seeds, syrup and most of the lemon zest into a bowl. Stir to combine and then let the bowl sit for 10 – 15 minutes to thicken up.
2
When ready to serve, add half the raspberries to the bottom of your jar and mash them into a “jam” consistency. Give the chia pudding a quick stir then add it on top of the raspberries. Finish with a few more raspberries and the rest of the lemon zest.
3
Ingredients can be swapped out according to taste: banana, walnut, almonds, fresh fruit
CategoryBreakfast, Pantry + Commissary
Ingredients
3 tbsp Chia Seeds
1 tbsp Maple Syrup (or honey)
1 Lemon Zest (from one lemon)
⅔ cup Almond Milk
¼ cup Fresh raspberries (swapped out according to taste: banana, walnut, almonds, fresh fruit, etc)