Exotic Chia Pudding

Who doesn’t love a good bowl of chia. I used to have some of this superfood every morning when I used to live in Vienna. Here in Singapore, I usually just have a few pieces of fruit for breakfast which does not really keep me full until lunch time.

So, I’ve started to bring chia pudding back into my life. But this time, with a twist: mango, sesame and dried cranberries. A chilled tea completes this wonderful breakfast – I made myself some detoxing Pu-Er tea and popped it in the fridge yesterday for a refreshing morning kickstarter.

Approx. 1 meal
Preparation time: 15 minutes

Stuff you need: 

• 4 tbs Chia seeds
• 1 tbs flax seeds
• 1 cup soy milk (or your favourite milk)
• 1 tbs dried cranberries
• 1/2 mango, sliced
• a dash of sesame seeds
• Optional: 1 tbs honey (vegan: agave syrup)

Get started:

Pour the milk into a bowl and mix with the honey (if you like it sweet). Stir until dissolved. Add the chia and flax seeds and let stand for 10 minutes (or overnight if you have the time) – make sure that all seeds are covered with liquid (they have the tendency to gather at the top and don’t absorb the milk). In the meantime, cut your fruit. Mix the cranberries into your chia pudding, top it with the mango pieces and add a few grains of sesame on top. Enjoy with a nice cup of tea!