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Remember, everyone with Crohn's is different, and what works for one person may not work for another. It's important to listen to your body and consult with a healthcare professional before making any dietary changes.

Blueberry Chia Pudding

Blueberry Chia Pudding

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.
Prep Time10 minutes
Cook Time1 minute
Course: Dessert
Cuisine: British
Keyword: dairy-free, low-FODMAP
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.

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