Raspberry and Rose Water Chia Pudding

Flavourful and nutritious, this easy breakfast pudding is ready in under 10 minutes
Raspberry and Rose Water Chia Pudding
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Raspberry and Rose Water Chia Pudding
May 13, 2019
Preparation Time 10 minutes
Serves 2-4


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

145g fresh or frozen raspberries, plus extra for garnishing
3 tbsp rose water
250ml milk of choice
2 tbsp spinneysFOOD Maple Syrup
2 tsp freeze-dried raspberries (optional)
85g chia seeds

To serve

Coconut yoghurt
Toasted flaked almonds

METHOD

  • 1

    In the jug of a blender, combine the raspberries, rose water, milk, maple syrup, freeze-dried raspberries and chia seeds

  • 2

    Blend until smooth and fully combined

  • 3

    Pour into a medium-sized bowl and refrigerate for 5-10 minutes

  • 4

    If necessary, add a bit more milk until you reach your desired consistency

  • 5

    Serve with toasted almond flakes, fresh and freeze-dried raspberries and rose petals

NOTES

This pudding can be stored in the refrigerator for up to 1 week!

ALSO TRY

Add some Moroccan flare to your morning omelette with this recipe by chef and blogger, Katelyn Allegra
Boost your energy levels with this quick, easy and delicious granola recipe