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Chia pudding with gooseberry-vanilla jam

This is perfect to start your day or as a sweet pudding at the end of a meal. Very versatile and filling. Both the chia pudding and jam need to be made the day before to let them time to set and cool.

This recipe is vegan and gluten free.

Ingredients (makes 2 generous servings)
Chia Pudding:
1/4 cup a chia seeds
2 cups almond milk or coconut milk*
*If using the tinned version; shake the tin vigorously and use 1/2 coconut milk and water if using the tinned version

Gooseberry Vanilla Jam:
2 cups of gooseberries
2 tablespoons of coconut sugar
1/2 teaspoon of Bulletproof Upgraded Vanillamax
A pinch of Himalayan Salt

To serve: your choice of nuts and/or seeds (1/4 cup)

Directions
1. Mix the chia seeds and almond milk (or coconut) in a bowl, cover and let it rest in the fridge overnight
2. To make the jam mix all of the ingredients together and let it simmer on low heat for 20-30 minutes stirring now and again. Let it cool completely
3. To serve, you can alternate layers of jam and chia pudding or serve a large dollop of the jam over the pudding. Top with your choice of nuts and/or seeds for a delicious crunch.

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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie. Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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