Raspberry Chiaa Pudding
Blood Sugar: 4Servings: 2Preparation Time: 2minMeal Category: Breakfast
Micronutrients:CalciumMagnesiumFolate
Macronutrients per 100g
Energy
124kcal
Sugar
6g
Fat
6g
Fiber
7g
Sat fat
1g
Protein
4g
Carbs
15g
Sodium
29mg
Ingredients
100g / 3.5oz fresh or defrosted Raspberries, 60g / 2oz Chia seeds, juice of 1/4 Lemon juice, 1 tbsp Maple syrup or honey, 200ml / 7fl oz Soya milk
Preparation
1. Mash 100g / 3.5oz fresh or defrosted Raspberries in a bowl with the back of a fork. 2. Stir in 60g / 2oz Chia seeds, juice of 1/4 Lemon, and 1 tbsp Maple syrup or honey. 3. Add 200ml / 7fl oz Soya milk and mix thoroughly. 4. Cover and place in the fridge overnight or for a minimum of 6 hours. 5. Serve with a dollop of yogurt if desired.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
58% of RDI
Vitamin C
12% of RDI
Omega 3
1% of RDI
Vitamin A
1% of RDI
Calcium
18% of RDI
Folate
30% of RDI
Good to know
Honey should only be served to babies over 12 months. Chia seeds are rich in omega-3 fatty acids, fiber, iron, and calcium. This pudding can be stored in the fridge for 3 days or frozen for up to 2 months.
How to Prepare
1. Mash 100g / 3.5oz fresh or defrosted Raspberries in a bowl with the back of a fork. 2. Stir in 60g / 2oz Chia seeds, juice of 1/4 Lemon, and 1 tbsp Maple syrup or honey. 3. Add 200ml / 7fl oz Soya milk and mix thoroughly. 4. Cover and place in the fridge overnight or for a minimum of 6 hours. 5. Serve with a dollop of yogurt if desired.
Good to Know
Honey should only be served to babies over 12 months. Chia seeds are rich in omega-3 fatty acids, fiber, iron, and calcium. This pudding can be stored in the fridge for 3 days or frozen for up to 2 months.
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