Golden Chia Pudding
When I published my first cookbook, I was labelled the superfood girl because I shared recipes that included ‘superfoods’ like blueberries, goji berries, chia seeds and hemp seeds. Though the superfood hype has died down a bit now for most, I’m still a huge fan and use them all the time in my recipes. And one of my all-time favorites is chi, chi chiaaa… They’re little energy bombs and I love starting my day with them. I make chia pudding quite often because I can vary the recipe endlessly and because I can prep it the night before so that I don’t have to do it in the morning when things are busy. This variation is made with mashed banana and the Golden Spices Mix. It’s delicious, warming and sweet! Enjoy.
10 minutes. | ‘Soaking’ time: min. 3 hours to overnight
Portion
2-3 jars
Shelf life
3 days in an airtight container
Supplies
Jars or cups
Ingredients
2 large, ripe bananas
500 ml/2 cups plant-based milk (I love oat milk)
1/2 tsp Golden Spices Mix
a pinch of unsweetened vanilla powder
6 tablespoons chia seeds
Topping (optional)
Coconut yogurt
Nuts
A handful of granola
Mash the bananas using a fork until smooth (the riper the bananas are, the easier this will be). Combine with the remaining ingredients in a mixing bowl and stir well. Place the bowl in the fridge for 15 minutes, then give the pudding a quick stir and place it back in the fridge overnight or for at least four hours. Divide the mixture into two servings and add your topping of choice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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Party in a weck jar 
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