Anthea from Rainbow Nourishments creates beautiful and nutritious recipes. Anthea also owns a vegan cake business (where she makes bespoke cakes for people in Canberra) and also hosts workshops and pop-up foodie events around Australia and internationally. 💕 We love collaborating with Anthea! Give her a follow or check out her:
1 cup oob frozen blueberries, raspberries or mango
2 tablespoons chia seeds
¼ cup plant-based milk
1 cup unsweetened plant-based yoghurt, of choice
Sweetener, to taste
¼ cup granola
¼ cup puffed millet (optional)
Defrost your fruit of choice and blend it with a stick blender to make a puree.
Add chia seeds and milk to a small bowl. Mix until combined.
Add 1 tablespoon of the fruit puree to the chia seed pudding and 1 tablespoon to the yoghurt. Add sweetener to the chia seed pudding and yoghurt, to taste.
Layer chia seed pudding, fruity yoghurt, remaining fruit puree, granola and puffed millet in glasses or bowls. Enjoy immediately or store in the fridge overnight.