SunButter and Jelly Chia Pudding is the perfect gluten-free, vegan adult breakfast or dessert reminiscent of childhood.
The last time I really took the time to set up my photography station and take “I’m actually trying” photos for a recipe post was in November. That was four months ago! Obviously we know my morning sickness and food aversions were largely to blame for this, but I also just felt too exhausted to do much of anything that required effort on my part.
I finally started getting around to posting more once January and February hit, but the more “professional” food photos and recipes were kind of put on the back burner for day-in-the life eats and pregnancy posts. But just the other day, my spark for photography and blogging finally returned! Apparently all it took was spending 20 minutes on my blog looking through some of my old posts. Not only did they make me hungry for some healthy dishes, but they also made me want to get back into my photography studio (AKA my living room).
I’ve been absolutely loving nut and seed butters with jelly on gluten-free waffles for the past several months. I’ve basically been living off of this combination for breakfast and it continues to hit the spot. And now that my food aversions are slowly subsiding, I’m trying my best to inch back onto the healthy eating train. So I’m keeping the nut/seed butters and jelly while swapping out the waffles for chia pudding… sometimes. Because let’s be honest, the waffles aren’t going anywhere just yet!
2 cups of unsweetened dairy-free milk of choice (I used cashew)
1 very ripe banana, sliced
2 TB of organic SunButter (or other sunflower seed/nut butter)
2 TB of jelly or jam of choice (I used organic strawberry jelly)
6 TB of organic whole chia seeds
additional milk, SunButter, jelly, and or fresh fruit for topping
1. Combine milk, banana, SunButter, and jelly in a high-speed blender. Blend for approximately 30 seconds, or until smooth.
2. Place 3 TB of chia seeds into two separate pint-sized mason jars. Pour half of the blended milk mixture into each jar.
3. Seal both jars and shake until well-combined. Refrigerate overnight, or for at least four hours. After refrigeration, you may need to add a tablespoon or two of additional milk if the pudding has become too thick.
4. Top with SunButter, jelly, and or fresh fruit.
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