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Place the chia seeds in a pan along with the milk and maple syrup, stir and place over a low heat, bring to a simmer and leave until the milk is absorbed by the chia seeds and the pudding thickens, about 5 mins. The seeds will form a gelatinous outer layer.
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Pour into a dish and top with sliced bananas, blueberries (or different fruit if you prefer) and a dollop of peanut butter, the peanut butter is also nice stirred through instead. If you wish, drizzle over a little more maple syrup!
Gluten Free Hot Chia, Maple and Peanut Butter Pudding
Back to all recipes.I love chia seeds for breakfasts (but they can also be desserts) they are an amazing alternative to oats, especially if you can't tolerate even gluten free oats. You can put whatever you like really with chia seeds but this is one of my favourite combinations, switch the fruit to whatever you like! This recipe is vegan too but it can be made with dairy too if you don't need dairy free, just switch the milk to regular!
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 10 Mins
- This recipe makes 1 serving
This recipe contains:
- Peanuts
Ingredients
2tbsp chia seeds
150ml almond milk
1tbsp maple syrup
1 banana
Handful blueberries
1tbsp peanut butter
Method
Nutritional Information (Per serving)
Cals
Calories
426
Carbs
59g
Fibre
15g
Fat
19g
Sugar
31g
Protein
10g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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