Raspberry pistachio chia pudding

Raspberry pistachio chia pudding is a quick and healthy breakfast that tastes amazing. The sweet acidity of the raspberries pairs magically with the creamy chia pudding and vanilla-infused yogurt. It is light in taste but very fulfilling. It will keep you satiated until lunch without a problem.

HOW TO …

Raspberry pistachio chia pudding is straightforward to make. The whole process involves five ingredients that you have to mix and leave to hydrate the chia seeds properly.

CHIA SEEDS AND THE BRONTE PISTACHIOS

Chia seeds plump up significantly when mixed with some liquid, as they absorb water up to 10x their weight and create a gel-like structure around the seeds. They are considered healthy food due to their components such as linoleic and alpha-linolenic (ALA) fatty acids.

Bronte pistachios are, indeed, the emerald green gem as the NYT article calls them. They have a vibrant green hue, with a sweet nutty flavor. They are thinner and elongated in shape, which makes them quite different, structure-wise, than other pistachio varieties. Definitely give them a try, but due to their steep price, maybe only for some special meals.

If you want to read more about chia seeds and Bronte pistachios, here are a couple of interesting articles:

• Sicily’s Emerald Green Gem: the Bronte Pistachio, New York Times article
• Chia Seeds, Harvard University, School of Public Health

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Raspberry pistachio chia pudding with vanilla infused yogurt

Creamy raspberry pistachio chia pudding in vanilla-infused almond milk topped with vanilla yogurt, Bronte pistachios, and freeze-dried raspberries.

Prep Time10 minutes mins

Resting Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings 4

Calories:

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Equipment & Tools

• Large glass jar (850ml)
• Whisk and a small spatula

INGREDIENTS

  

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Chia pudding

• 400 g almond milk
• 45 g maple syrup (organic)
• 1 tsp vanilla extract (pure)
• 1 tsp vanilla paste
• 90 g chia seeds (organic)

Flavors and toppings

• 4 tbsp raspberry jam (seedless, homemade/organic: to mix with the pudding (Note 1))
• 150 g yogurt (whole; organic)
• 1 tsp vanilla paste
• 4 tsp agave syrup
• 1 tsp raspberry jam (seedless, homemade/organic: topping)
• 4 tbsp freeze-dried raspberries
• 2 tsp pistachios (raw; sliced; Bronte (Note 3))

INSTRUCTIONS

• Gather all the ingredients.

Make the pudding

• Add all the liquid ingredients for the chia pudding to a large glass jar and mix well.
• To that mixture, add the chia seeds. Using the whisk mix to incorporate until there are no lumps. Scrape the sides of the jar and leave it on the counter for 10 minutes.
• Using the whisk, mix again breaking up any lumps. Cover and let it sit in the fridge for at least 1 hour or overnight (Note 2).

Flavors

• Take the chia pudding from the fridge and mix well. If it seems a bit lumpy add some more almond milk and mix until well incorporated. It should have a medium creamy consistency.
• Take half of the chia pudding and transfer it to a clean bowl. Add the raspberry jam and mix until all the jam is evenly incorporated. Set aside.
• Mix the yogurt, vanilla paste, and the agave syrup in a separate bowl or directly in the yogurt cup. Set aside.

Serving

• Add ¼ of the chia pudding to the bottom of the serving cup.
• Add ¼ teaspoon of the raspberry jam along the edge of the cup so that it is visible from the outside (there is no jam in the middle of the cup).
• Add ¼ of the raspberry chia pudding.
• Add ¼ of the yogurt mixture.
• Crumble 1 tablespoon of freeze-dried raspberries and ½ teaspoon of pistachios on top.
• Repeat with the other 3 serving cups and serve.

NOTES

1. If you don’t have any homemade raspberry jam, buy the raspberry jam that is seedless and has low sugar content. You can also take some fresh raspberries and just mash them up with some agave syrup or some unrefined sugar for an even fresher flavor. Do note that in this case, the chia pudding will be runnier/creamier as there is no thick jam consistency of the raspberries.
2. If you need a very quick breakfast prepare the mixture before going to bed. This way the pudding is all ready in the morning and the chia seeds are properly hydrated.
3. Bronte pistachios have a very bright green color, a nice round sweet taste, elongated shape with a pinkish-brown-green skin. Generally, they are very hard to find even if you are in Italy. I like to use them for special meals such as this one, where they can shine and really stand out.

Did you make this recipe? I would love to see!Tag @itacdonev and hashtag #aifoodieland on instagram!