With summer just around the corner, now’s the perfect time to visit Queen Victoria Market and make the most of the beautiful fruit that’s in season. Since it’s also the time of year to eat, drink and be merry, I thought I’d share with you a healthy breakfast recipe that has fruit as a starring ingredient – after all; we might as well start each day with the best intentions!
With two kids and my own business to run, I don’t have time to fuss around in the kitchen. So, my Triple Berry Chia Pudding is on high rotation. Vegan, gluten-free and grain-free, it literally takes a couple of minutes to throw together with ingredients I picked up at Queen Victoria Market. Plus, it makes the most of this season’s bounty of berries and includes chia seeds, which are packed with omega-3 fats and soluble fibre.
Triple Berry Chia Pudding
Recipe by Clare Hillier
- 3 cups unsweetened almond milk
- ½ cup chia seeds
- 3 tablespoon of honey
- 1 teaspoon of vanilla extract
- 2 cups of mixed strawberries, raspberries and blueberries
- Sunflower seeds and pepitas, to serve
- Whisk the almond milk, chia seeds, honey and vanilla together in a large bowl.
- Let stand for 5-10 minutes and then whisk again. This will stop the chia pudding from going all clumpy.
- Cover and chill in the fridge for at least two hours or overnight.
- Place mixed berries in a food processor and blend until smooth.
- To serve, pour a little of the berry puree into the bottom of a glass or bowl. Scoop the chia pudding on top and finish with more berry puree and a sprinkle of sunflower seeds and pepitas.
Note: Leftover chia pudding will keep in an airtight container in the fridge for 2-3 days.