December 20, 2024
Eggs Benedict
December 2, 2024
Grilled Chicken Salad
December 16, 2024Spicy Zucchini Chicken Boat
Description
The star of the dish is the raspberry and blueberry topping, which is gently simmered with low FODMAP maple syrup until the berries release their natural juices and soften. A squeeze of lemon juice is added to balance the sweetness and enhance the flavors. Once cooled, the berry topping is generously spooned over the chilled chia seed pudding, creating a harmonious blend of textures and tastes.
Instructions
- In a bowl, mix together the chia seeds, lactose-free milk, maple syrup, and vanilla extract. Stir well to combine.
- Let the mixture sit for about 10-15 minutes, stirring occasionally. This allows the chia seeds to absorb the liquid and thicken the mixture.
- Once the mixture has thickened, give it a final stir to make sure the chia seeds are evenly distributed. If it's too thick, you can add a little more milk to achieve your desired consistency.
- Transfer the chia seed mixture to individual serving glasses or containers. Cover and refrigerate overnight or for at least 4 hours, allowing the pudding to fully set.
- In a small saucepan, combine the raspberries, blueberries, and maple syrup over low heat.
- Gently simmer the mixture for about 5-7 minutes, stirring occasionally. The berries should soften and release their juices.
- Remove the saucepan from the heat and add a squeeze of lemon juice to taste. The lemon juice adds a nice balance to the sweetness.
- Allow the berry topping to cool down before spooning it over the chilled chia seed pudding.
- Once the chia seed pudding is fully set, take it out of the refrigerator.
- Spoon a generous amount of the raspberry and blueberry topping over each pudding.
- You can garnish with a few extra berries or a drizzle of maple syrup if desired.
- Serve the chia seed pudding with the berry topping and enjoy!
Ingredients
- 3 tablespoons chia seeds
- 1 cup lactose-free milk (such as almond milk, coconut milk, or lactose-free cow's milk)
- 1 tablespoon maple syrup (make sure it's low FODMAP)
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberries (about 10-12 berries)
- 1/2 cup blueberries
- A squeeze of lemon juice (to taste)
