Breakfast and coffee in one, with this delicious almond cappuccino chia pudding from Nutritional Lou. This recipe is plant-based and high in fiber. More than 35% by weight of fiber, which can positively affect your digestive system.
- 4 l RAW Chia Seeds
- 1 cup almond milk
- 2 tsp instant coffee
- 1/2 tsp vanilla extract
- 4 el (soy)yogurt
- Chopped RAW Almonds (optional)
- Heat the milk in a pan to below boiling point, add the instant coffee and stir well until it has dissolved.
- Add the vanilla extract and chia seeds to the milk. Stir/shake well and let it rest in the fridge for at least 30 minutes, this gives the chia time to absorb the milk.
- Divide the chia pudding between two glasses, finish with a dollop of yogurt, some loose chia seeds and optionally chopped almonds.