Berry Kefir Chia Pudding |Healthy, Protein-Rich & Easy Snack|
I just can’t bring myself to drink plain kefir, so I disguised it as a pudding. And since I love pudding, what can I tell you? It’s hard to resist this berry kefir chia pudding. It’s creamy, lightly sweet, and packed with wholesome ingredients that make you feel good with every bite.
WHY IS KEFIR GOOD FOR YOU
- Probiotic Powerhouse
- Kefir is fermented milk, and according to healthline.com, kefir contains 61 strains of bacteria and yeast and can help restore gut balance. I first tried kefir to help me with stomach problems several years ago. And I try to incorporate it into my diet as much as possible.
- Complete Protein
- Kefir contains all essential amino acids, which makes it a great source of protein.
- Nutritious
- In addition to being a complete protein, it contains minerals and vitamins, including B12, phosphorus, calcium, magnesium, and riboflavin (B2).
THINGS YOU NEED
- Immersion blender
- Glass Jars
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INGREDIENTS
- Kefir – cow or goat
- Frozen berries
- Date paste or honey
- Cinnamon
- Chia seeds
WHY I USE FROZEN BERRIES
Who else had bought a fresh batch of raspberries to find them moldy the next day? As much as I love fresh berries, I tend to stick with frozen berries. Of course, I still get fresh berries during their peak season. Also, strawberries may be the exception, as I find they don’t taste the same straight from the freezer, but are excellent in baking. Frozen fruit is much more affordable and practical, and often even fresher, as it has been flash-frozen several hours after harvesting (via foodsgd.com). When choosing frozen berries, I pay close attention to one main thing: no added sugar on the ingredient list.
PUDDING
- Making berry kefir chia pudding is simple: throw everything except chia seeds into a blender and blend until smooth.
- Then vigorously stir in the chia seeds.
- You’ll notice that seeds start to absorb moisture pretty much immediately. Chia seeds are hygroscopic and can absorb 12 times their weight when soaked in liquid (via wikipedia.com).
- I like to let the mixture sit for 15-20 minutes, and then I give it a good stir to make sure I don’t have seed clumps, and if there are any seeds that have sunk to the bottom, you want to bring them up so they are all suspended in the berry kefir mixture.
- Sinking can occur with older chia seeds, as they are a little slow to absorb moisture and may sink to the bottom.
- Always check the expiration date to be sure you’re not using old chia seeds,
- Divide the mixture into 3/4-cup serving glass jars.
CHILL
For the mixture to turn from a liquid to a gelatinous substance, it needs to rest. Cover the glasses with a lid or a small piece of food wrap. Chill for at least 5 hours, or up to overnight, before serving. These chia pudding cups keep in the fridge for 5 days.
SUCCESS TIPS
– Check the expiration date on the chia seeds you’re using. Old seeds tend to be much slower and less potent at absorbing liquid when soaked.
– Let the mixture with seeds rest for 20 minute sand then give it a good stir to bring those sunk seeds up. Repeat until all the seeds are suspended.
– Incorrect liquid: chia seed ratio
– Old seeds – as mentioned above, old seeds don’t absorb liquid as quickly and can cause the pudding to be runny.
Vigorously stir in the seeds and let the mixture rest, and stir it again to break up any stubborn seed clumps.
You can pair kefir pudding with so many add-ins. Try ginger, coffee, cocoa powder, chocolate, cranberries, nuts, and pumpkin seeds, to name a few.
MORE SNACK RECIPES
Berry Kefir Chia Pudding
Ingredients
- 3 cups kefir 750 ml
- 1/2 cup frozen raspberries 60 grams
- 1/2 cup frozen blueberries 60 grams
- 1/4 cup date paste or 1 tablespoon honey/maple syrup
- 1/2 tsp ground cinnamon
- 11 tbsp chia seeds
Instructions
- Blend kefir (3 cups, 750 ml), frozen raspberries (1/2 cup, 60 grams), blueberries (1/2 cup, 60 grams), date paste (1/4 cup), and cinnamon (1/2 teaspoon)until smooth. Vigorously stir in chia seeds (11 tablespoons). Allow the mixture to sit for 20 minutes and give it a good stir. Divide mixture into 6 small glasses/jars, 3/4 cup per glass. Cover and let rest in the fridge for at least 5 hours and up to overnight.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
