Vanilla flax and chia pudding with raspberries

Flax and chia are very nutrient dense — and no danger of sprouting.


1 cup unsweetened plant milk
2T chia seeds (I use black)
1T cold-milled brown flax meal
1/2t pure vanilla extract
A pinch coarse sea salt
Sweetener to taste (stevia, maple syrup, coconut sugar, agave nectar, etc)
1/2 cup frozen raspberries

Optional: 1t powdered maca root. Blueberries,
blackberries, strawberries, etc., will all work fine, as will fresh berries. Different sweeteners will affect the texture and colour.


Mix the flax, chia, plant milk, vanilla and sea salt. Let stand 30 minutes at room temperature, stirring
periodically. Sweeten to taste, cover and refrigerate for about 8 – 10 hours. When the pudding is ready, the seeds will be puffed and the texture will be thick. Stir to homogenize, garnish with berries, and serve.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *