After a fabulous trip to the Bondi farmer's markets (photos to come!), and the purchase of a bottle of raw almond milk was made (how absolutely adorable is the milk bottle?!), chia pudding was calling out to me. My darling best friend Tess, who lives up at Byron Bay, is staying with me currently and had never had chia pudding before, so breakfast was decided upon. I made up the recipe for this banana coconut chia pudding as I went, hope you love it and eat it as quickly as we did! This serves two, but you can easily half the recipe.
1 and a half cups of almond milk
1 banana
5 tablespoons of chia seeds
4 heaped tablespoons of greek yoghurt
A few handfuls of shredded coconut
1 heaped tspn maca powder
1 heaped teaspoon of cinnamon (if not more... I love my cinnamon)
A big drizzle of honey (optional, but tasty)
Throw all ingredients except the chia seeds into a blender, and go crazy! Then add the chia seeds, and blend again. Pour into two glasses/jars, pop the lids on, and leave in the fridge overnight. To serve, we chucked a few almonds and some coconut flakes on our puddings. Devour!
The raw almond milk we bought was lovingly made by Inside Out Nutritious Goods, a Sydney-based small business specialising in almond milk. Aside from the drop-dead cutest packaging ever, this almond milk is divinely nutritious and the tastiest I've tried. Check out their facebook or their instagram.
(Me with my almond milk! Wahoo!)
