Hello Sunday, hello pretty purple breakfast! I am so in love with the colour of this raspberry & beetroot chia pudding.
I have been wanting to make a beetroot chia pudding for a while and it took a few (6) attempts to find a recipe I loved. And I’m so excited to share this with you!
The winning recipe came about from one simple change, using beetroot powder instead of beetroot puree. I love my local health food shop, and the Manager knows me well and knows I love trying new things so she always tells what’s new since last time I was there. A couple of weeks ago I went in a she told me among other things that she had gotten in a range of fruit and vegetable powders, I was intrigued and as soon as i spotted beetroot powder I knew I needed to get it for this recipe!
Originally I was using beetroot puree and raspberry puree mixed together, the texture was kinda weird and you could hardly taste the raspberry. As soon as I mixed the beetroot powder into the raspberry puree I knew I was onto a winner.
This pudding comes together so fast and the flavours are earthy and slightly sweet, I didn’t use anything to sweeten the chia pudding as i knew i wanted to top it with vanilla yogurt and granola but taste it before you add the chia seeds, and if you like it sweeter add some maple syrup or honey to sweeten.
I made small servings of this raspberry & beetroot chia pudding as I was serving it as a part of a brunch spread so I got 4 serves out of it, if you are having just this for breakfast you may only get 2 serves. I just can’t get over the colour! It’s so pretty and all natural!
Raspberry & Beetroot Chia Pudding
- 100 grams frozen raspberries, thawed
- 1 cup almond milk
- 1 teas beetroot powder
- 1/2 cup chia seeds
- 1 cup vanilla yogurt
- fresh blueberries
Place the thawed raspberries into a food processor and blitz until pureed, pour it into a bowl, add the almond milk and beetroot powder and mix well.
Add the chia seeds, mix well to combine, allow to sit on the bench for 5 minutes then mix again, this will stop the chia seeds from clumping together. Cover and place in the fridge overnight.
The next morning spoon the pudding into serving glasses or bowls top with yogurt, granola and blueberries. Marvel at the colour and enjoy!