Yum! Yum! Yum! This Low FODMAP Raspberry Vanilla Chia Pudding is pretty, easy and scrumptious! Enjoy this low FODMAP recipe with breakfast, as a snack or dessert! And for an added bonus, it’s gluten-free and dairy-free!
Not only is this Low FODMAP Raspberry Vanilla Chia Pudding recipe super yummy, but this might have also been my favorite food photography session to date. These cups of goodness are just too pretty. 🙂 #foodphotographynerd
Back to chia pudding. If you’ve never had chia pudding, it is made when you mix chia seeds with liquid and let it sit for a couple of hours. The chia seeds swell up, resulting in a texture which is a lot like pudding. You can add all kinds of ingredients to make all kinds of flavors, but I tend to prefer a vanilla base – so I can have all kinds of fun with the toppings.
In this Low FODMAP Raspberry Vanilla Chia Pudding, I topped it with, you guessed it, raspberries 🙂 but I also added chopped macadamia nuts on top to tie in the subtle flavor of the macadamia milk I used, as well as to add a little extra crunch. The end result … AH-mazing!
- 2 cups macadamia milk
- 2 Tbsp. maple syrup
- ½ tsp. vanilla extract
- ½ cup chia seeds
- 40 raspberries, divided
- Macadamia nuts, chopped (optional garnish)
- Whisk together macadamia milk, maple syrup, and vanilla extract. Stir in chia seeds. Divide mixture between four ramekins. Refrigerate for at least four hours or overnight.
- Serve each pudding with 10 raspberries.