Page 50 - Vegan Life - Issue 59 (February 2020)

Vanilla Chia Pudding
Serves 2

This dish is so quick and easy to make last
thing in the evening. A lifesaver on busy
days and perfect to eat at any time as it’s a
really satisfying pick me up.

• 4 tbsp chia seeds
• 250ml (1 generous cup) almond milk
Overnight Oats • 120g coconut yoghurt
Serves 1 • 1 tsp vanilla powder or paste
• 2 tsp rice malt or maple syrup

Much like the chia pudding, making this For the banana and cinnamon: 1 To make the vanilla chia pudding, place
the night before means you always have a 1 In a bowl, mash the banana until the chia seeds in a bowl with the milk and
great breakfast in the fridge. It’s filling and almost smooth. Now, stir in the chia yoghurt. Whisk the mixture with a fork
comforting too, especially warmed through seeds and cinnamon until combined. to break up the chia seeds, which will all
in a saucepan over the winter months. Add in the oats, almond milk, vanilla and clump together.
Apple and cinnamon or fresh raspberries salt. Cover and refrigerate overnight, or 2 Add the vanilla and your syrup of choice
with cacao nibs (or even powder) are also for a minimum of 2 hours. then whisk well again. Leave the pudding
delicious ingredients to play with; swap 2 In the morning, stir the oat mixture to to set in the fridge overnight. Enjoy the next
until you discover the combination you combine everything. If it’s runny, simply day with toppings of your choice.
love most. stir in one additional tablespoon of chia
seeds and place the mixture back in the
For the banana and cinnamon: fridge until it has thickened up. If the oat
• 1 ripe banana (about 200g) mixture is too thick, simply add a splash
• 1 tbsp chia seeds of milk and stir to combine.
• ¼ tsp cinnamon
• 50g jumbo rolled oats For the nut butter and sultana:
• 185ml almond milk 1 In a bowl, mix the oats, chia seeds,
• ¼ tsp vanilla powder or paste nut butter, your syrup of choice,
• Pinch of Himalayan salt sultanas, milk and salt together. Cover
and refrigerate overnight, or for a
For the nut butter and sultana: minimum of 2 hours.
• 50g jumbo rolled oats 2 In the morning, stir the oat mixture to
• 1 tbsp chia seeds combine everything. If it’s runny, simply
• 2 tbsp almond or peanut butter stir in one additional tablespoon of chia
• 1 tbsp rice malt or maple syrup seeds and place the mixture back in the
• 2 tbsp sultanas fridge until it has thickened up. If the oat Recipe extracts published
• 185ml (3/4 cup) almond milk mixture is too thick, simply add a splash here with permission of:
mymuybueno by Justine
• Pinch of Himalayan salt of milk and stir to combine. Murphy (Meze Publishing, £25)

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