Strawberries and Cream Chia Pudding
Strawberries and Cream Chia PuddingThis is a super easy and healthy recipe from our lunchbox recipe book, Sandwich Free Packet Free Lunches.
It’s a great recipe for those with allergies or dietary requirements as it’s nut free, egg free, dairy free, gluten free, grain free and soy free.
The chia pudding takes no time at all to make and it’s so versatile. You can use it for school lunches, breakfast, snacks or dessert.
Add whatever fruit is in season, some you may like to chop instead of blitzing though. Try grated apple and cinnamon or any of the delicious stone fruit or a combination!
If you do use strawberries, try to buy organic or spray free as strawberries are a crop that is heavily sprayed. You can also soak them in water with bicarb soda to reduce surface pesticides.
When choosing coconut cream, try to find a can that has no BPA in the lining or make your own!
This chia pudding is a powerhouse of nutrients for kids.
♥ coconut cream for good fats and vitamins and minerals
♥ chia seeds for fibre, omega 3s, antioxidants, iron and calcium
♥ strawberries for vitamin c, potassium, fibre and folic acid
- 250 g (1 punnet) hulled strawberries
- ¼ cup maple syrup
- 1 vanilla pod scraped (or 1 tsp essence)
- 400 ml coconut cream
- ⅓ cup chia seeds
- Blitz strawberries, maple syrup, vanilla and coconut cream until smooth.
- Place chia seeds in a medium sized bowl and add strawberry mixture.
- Stir until well combined.
- Leave to set in the bowl for 30 mins and refrigerate.
This lunchbox book also is available for school and group fund-raising.
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