Blueberry Chia Pudding
A creamy and nutritious chia pudding infused with blueberries, suitable for individuals with Crohn’s disease. A delightful and easy-to-make dessert.
Servings: 2 people
Calories: 200kcal
Equipment
- Blender
- Mixing bowl
- Whisk
- Airtight container
- Refrigerator
Ingredients
- 200 g fresh or frozen blueberries
- 400 ml unsweetened almond milk or any low FODMAP milk of your choice
- 4 tbsp chia seeds
- 1 tbsp maple syrup optional
- 1/2 tsp vanilla extract
Instructions
- In a blender, blend the blueberries until smooth.
- In a mixing bowl, whisk together the blueberry puree, almond milk, chia seeds, maple syrup (if using), and vanilla extract. Mix well to combine.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping of chia seeds.
- Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
- Refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency.
- Before serving, give the chia pudding a good stir to evenly distribute the blueberries.
- Serve chilled and enjoy!
Notes
Top the chia pudding with fresh blueberries or other low FODMAP fruits for added flavour and texture.
Chia seeds are a good source of fibre and omega-3 fatty acids, which can be beneficial for individuals with Crohn’s disease.
Chia seeds are a good source of fibre and omega-3 fatty acids, which can be beneficial for individuals with Crohn’s disease.
