I took this recipe from my gal pal Sarah Wilson‘s book because well, I made my own version, but I ate it all. So here’s her fabbo Chia Pudding recipe. You can find it in her new book which has gone gangbusters around the world!

I have one little suggestion. Warm it up to eat it. It’s so good for your digestion when it is warm, especially moving into Autumn. This is so versatile and you can switch-a-roo the ingredients to suit your taste and needs!

Here goes!

Chia Puddings

Serves 2

1/2 cup of chia seeds
1 & 1/2 cups of cashew or almond milk (or regular milk if you so choose)
1/4 cup berries
Stevia to taste
1/2 teaspoon of vanilla powder
pinch of salt

Place all ingredients in a bowl and stir.
Divide into bowls or containers and store in the fridge.
You will need to allow it to absorb the liquid – the chia will take on a glutenous consistency (even though they are gluten free).