Raspberry ‘Jam’ Pudding

I came up with this one busy Monday morning, when my first attempt at morning tea was rejected from the lunch box. Yes, it’s that brutal. Harriet had been requesting jam on toast after eating it at a friend’s place, so raspberry ‘jam’ pudding was born!

INGREDIENTS Makes 6 (school morning tea size)

  • ½ cup white chia seeds

  • 375 ml (1 1/2 cups) good quality coconut water, such as Kara or water

  • 3 cups frozen raspberries

  • Maple syrup (optional and to taste)

NUTRITION

½ serve protein per serve | healthy fats | good source of fibre

METHOD

  1. Put the chia seeds into a 500 ml jar or container and pour over the coconut water. Set aside to soak for at least 15 minutes. This mixture will keep in the fridge for up to 1 week. 

  2. Working in 6 batches per pudding for morning tea, put ½ cup raspberries in a bowl and set aside for 5 minutes to soften slightly. Using the back of a fork, crush the raspberries. Stir in 3 tablespoons of the chia mixture. Add up to 1 tsp maple syrup to taste. Store in a small container and keep chilled for morning tea.