Serve this for breakfast, dessert or as a tasty midmorning or afternoon snack. This recipe is gluten-free, dairy-free and egg-free. It is a beautiful colour and there are so many ways to dress it up with a variety of fruits, nuts, seeds, etc. This is a new go-to recipe in our house. I hope that you enjoy it too!!
Ingredients: 4 Servings
- 1 beet (medium sized)
- 3 cups unsweetened almond milk
- 1 cup organic coconut milk
- 1 cup blueberries (fresh or frozen)
- 1 tsp cinnamon
- 2 tbsps maple syrup
- 1 cup chia seeds
1.Place the beet in a small steamer basket and steam for about 10 minutes, or until soft.
2.Add the steamed beet to a blender with the almond milk, coconut milk, blueberries, cinnamon and maple syrup. Blend until smooth.
3.Pour the beet mixture into a bowl and whisk in the chia seeds. Let stand for 10 minutes to thicken slightly then divide between jars/containers. Refrigerate for about 3 hours, or until set.
4.Remove chia pudding from fridge. Add desired toppings and enjoy!
Topping Ideas: Fresh berries, kiwi slices, mango cubes, hemp hearts, ground flaxseed, shredded coconut, cocoa nibs, pumpkin seeds.