Chia Seeds Pudding Crumble Treats
Recipe type: Dessert
Ingredients
- 1 cup (160g) chia seeds
- 4 cups (950 ml) unsweetened almond milk (replace with other low FODMAP milk of your choice)
- 1 teaspoon vanilla paste (or 2 tablespoons vanilla essence)
- 2 tablespoons pure maple syrup
- For the topping:
- 1 cup (80g) banana chips
- 1 cup of your favourite low FODMAP nuts (for this recipe I have used a mixture of pecan nuts, toasted hazelnuts, macadamia)
- ¼ cup dark choc chips
- 1 cup fresh or frozen raspberries
Instructions
- Put the dry chia seeds in a medium size bowl
- Add the milk, vanilla paste and maple syrup
- Stir well
- Leave it for at least 4 hours or even overnight, the chia seeds will absorb all the liquid and will grow into soft gelatinous beads
- Stir from time to time (once every hour if possible)
- When the chia seeds have set and have the consistency of a pudding, put in individual cups
- In a food processor, chop quite fine the banana chips, after a few seconds add the nuts and choc chips, but only chop those in small pieces, not too fine
- Heat up the raspberries in the microwave for 40 seconds to make a lumpy sauce
- Top the chia cups with the nuts and choc chip crumble mixture and garnish with a teaspoon of slightly warm raspberries sauce on top
