PERSIMMON CHIA PUDDING
Makes: 2 portions
Nutrition: average per portion 149 Kcal; Fat: 9,11 gr; saturated fats: 1,72 gr; monounsaturated fats: 0,97 gr; polyunsaturated fats: 6,65 gr; carbohydrates: 5,1 gr; Sugars: 3,25 gr; Fiber: 9,3 gr; Protein: 6,8 gr; calcium: 165 mg (16.5% RDA)
Preparation time: 30 Minutes
- 4 tbsp of chia seeds
- 150ml soya milk (or other vegetable drink)
- ½ teaspoon of cinnamon (for each)
- 2 tbsp of persimmon jam (you can make your own and store in refrigerator for weeks; i made mine with less sugars than usual jam recipes as persimmon is naturally sweet) OR blend 1 soft persimmon and divide into portions
Mix the chia with the vegetable milk, allow the seeds to expand (may take up to 30 minutes, stir every now and then).
Pour into small yogurt jars, until the middle. Add the persimmon blend/jam and pour the rest until the top of the jars. Sprinkle with cinnamon on top.
So easy and nutricious! Plenty of options out there to mix with chia pudding – use seasonal fruits and some nuts.