You guys are loving my Build Your Own Chia Porridge so much that I thought it was about time to share with you the next in my grain free breakfast cereals. My Vegan Flax Chia Pudding.
Giving up grains was one of the first things I did to help heal my gut. Now 5 years on i’ve defied the doctors, putting and most importantly KEEPING my autoimmune condition in remission thanks to the right diet. (For those of you who don’t know, I have Ankylosing Spondylitis, a type of arthritis.)
But giving up grains meant giving up cereal (yes including oats, buckwheat, quinoa etc) and not being one who advocates going without I set about experimenting with alternatives to satisfy my cravings!
Chia puddings are one of my breakfast favourites. I leave them unsweetened as I also recommend keeping your sugar intake low (and that goes for fruit too if you have an autoimmune condition) to prevent an imbalance of good / bad bacteria in the gut.
This is my Vegan Flax Chia Pudding base, made using a combination of Plenish Cleanse almond milk and Coyo coconut yoghurt which makes it so creamy delicious. Topped simply today with blueberries but I’m also a big fan of cacao nibs, coconut chips, nuts and raspberries. Let me know what you think in the comments below. How would you top yours?
Vegan Flax Chia Pudding
Ingredients
- 3 tbsp chia seeds, whole
- 1 tbsp flax seeds, whole
- 250 ml almond milk
- 100 - 125 g coconut yoghurt
- 1/2 - 1 tsp vanilla powder
Toppings
- Handful of blueberries
Method
- Place the chia and flax seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least an hour, or overnight.
- When ready to eat, mix the soaked chia and flax seeds with coconut yoghurt and top with your choice of toppings. (Option to add 1/2 tsp of cinnamon to the soaked chia seeds in you prefer to vanilla and extra almond milk if required.)
