Chia Breakfast Pudding

This super-easy recipe from wholefood chef Angie Gluten Free is a satisfying way to break your fast from a night's sleep, giving you a sustainable amount of energy for your day!Ingredients (Serves 2)

  • 1/3 cup white chia seeds
  • 2tbsp honey
  • 2tbsp desiccated coconut
  • 1tsp natural vanilla extract
  • 1 cup plain yoghurt - check ingredients for no added sugar

MethodMix all ingredients together well in a medium sized bowl, cover and refrigerate overnight. Serve with your favourite fresh fruit and nuts. For the vegans in the house or non-dairy eaters, you can substitute coconut cream for yoghurt - delish! Tip - our wholefood chef Angie likes to simmer some blueberries down with a small amount of fresh lime juice and once cooled, add a little honey to sweeten.  Spoon on top for a great flavour and colour addition. For more of Angie's great recipes including a fabulous new e-cookbook, go to her website. You can check out Angie at her next cooking course: Saturday 1st February 2-5pm, Sydney Cooking School, Neutral Bay