Not only is this Low FODMAP Raspberry Vanilla Chia Pudding recipe super yummy, but this might have also been my favorite food photography session to date. These cups of goodness are just too pretty.
Back to chia pudding. If you’ve never had chia pudding, it is made when you mix chia seeds with liquid and let it sit for a couple of hours. The chia seeds swell up, resulting in a texture which is a lot like pudding. You can add all kinds of ingredients to make all kinds of flavors, but I tend to prefer a vanilla base – so I can have all kinds of fun with the toppings.
In this Low FODMAP Raspberry Vanilla Chia Pudding, I topped it with, you guessed it, raspberries but I also added chopped macadamia nuts on top to tie in the subtle flavor of the macadamia milk I used, as well as to add a little extra crunch. The end result … AH-mazing!
Also try our recipe HOMEMADE CHURROS #spainfood #dessert
INGREDIENTS :
- 2 cups macadamia milk
- 2 Tbsp. maple syrup
- ½ tsp. vanilla extract
- ½ cup chia seeds
- 40 raspberries, divided
- 12 macadamia nuts, chopped
INSTRUCTIONS :
- Whisk together macadamia milk, maple syrup, and vanilla extract. Stir in chia seeds.
- Divide mixture between four ramekins. Refrigerate for at least four hours or overnight.
- Serve each pudding with 10 raspberries and 3 chopped macadamia nuts.
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