Blog
A journal of kitchen creations
11.30.2022
Berry Kefir Chia Seed Pudding
I'm a morning person. I like a slow, quiet start to my day. Having a pre-prepared, healthy breakfast makes the morning routine simpler. So I can spend more time enjoying my Caffè Americano, less time prepping and making dirty dishes. Kefir chia seed puddings have become one of my go to batch recipes. I'll prepare it on the weekend and have breakfasts ready for the work week ahead. Not only are they full of flavour, but packed with protein, fibre and healthy microbes for your gut.
If you're unfamiliar with kefir, it is a fermented milk, similar to a thin drinkable yogurt. You can easily swap a dairy or plant-based milk for the kefir in this recipe, but I find the kefir produces a creamier pudding. Plus, I appreciate the probiotics that the fermented drink provides.
Berry Kefir Chia Seed Pudding
Makes 6 servings
Ingredients:
2 cups raspberries (fresh or frozen)
2 cups strawberry flavoured kefir (dairy or plant-based milks work well as an alternative)
6 tbsp unsweetened shredded coconut
6 tbsp chia seeds
1 kiwi, sliced
1-2 sprigs of mint
Mash fresh or thawed raspberries. In a large bowl, stir together the mashed raspberries with kefir, shredded coconut and chia seeds. Spoon mixture into 6 mason jars. Top each pudding with sliced kiwi and mint leaves. Put lids on the mason jars and let sit in the fridge overnight. They'll be ready to eat by morning and will keep up to a week in the fridge.