Fourth of July Chia Pudding

I don’t typically do themed holiday recipes and I’m not a huge Fourth of July celebrator. But something got me itching to make a bright red, white, and blue layered brekkie this year. So a super simple chia pudding treat it is!

We’re sticking to all-natural methods to dye these little layers and keeping the flavoring super simple. I haven’t been making chia pudding very often at all lately, but recently had a really good, simple, sweet chia pudding parfait at my book club and it kicked the chia craving in high gear.

I WAS keeping it super simple lately, but this red (I know, it’s pretty much pink) layer, which involves ground up freeze-dried strawberries, is soooooooo good I think it’s going to be my default recipe for a bit. I mean, SO GOOD. So freaking good.

Let’s just get to the recipe, k? Fourth of July chia pudding here we come…

Fourth of July Chia Pudding

2018-07-04 10:40:49

Serves 2

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red layer

1. 1/2 C unsweetened vanilla almond milk
2. 1/3 C freeze dried strawberries
3. 1/2 t vanilla extract
4. 2 T chia seeds

blue layer

1. 1/2 C unsweetened vanilla almond milk
2. 1/2 t blue spirulina
3. 1 T maple syrup
4. 1/2 t vanilla extract
5. 2 T chia seeds

white layer

1. 1/2 C unsweetened vanilla almond milk
2. 1 1/2 t maple syrup
3. 1/2 t vanilla extract
4. 2 T chia seeds

red layer

1. Blend strawberries and almond milk together. Whisk everything else together and set aside. Whisk again after about 5 minutes (and if you have time/patience, whisk again another 5 minutes after that), and then refrigerate for at least 2 hours and up to 24 hours.

blue layer

1. Blend blue spirulina and almond milk together. Whisk everything else together and set aside. Whisk again after about 5 minutes (and if you have time/patience, whisk again another 5 minutes after that), and then refrigerate for at least 2 hours and up to 24 hours.

white layer

1. Whisk everything together and set aside. Whisk again after about 5 minutes (and if you have time/patience, whisk again another 5 minutes after that), and then refrigerate for at least 2 hours and up to 24 hours.

parfait

1. If you want to be extra, you can cut little stars out of strawberries and stick them inside your glass. The thinner you slice the strawberries the easier it is to get them to stick to the side of the glass. Then just gently spoon in one color at a time and top with blueberries, strawberries, and whatever else you like! I poured these into little meal prep containers and added some granola. (Also you MUST check out the photo below of the meal prep containers – I love how perfectly the parfaits poured into them.)

notes

1. 1. YES, I know the amount of maple syrup is different for each layer, but that is intentional. The strawberries sweeten the red layer so much that you won’t miss the maple syrup. But the spirulina adds a little grassy flavor that maple syrup really helps counteract.
2. 2. If you don’t have blue spirulina (and it’s expensive – though you only need the tiniest bit of it so it lasts forever), I bet freeze dried blueberries would be a good substitute. Probably a little more purple, but the taste would be stellar. I’m going to try it after how well that strawberry layer turned out.
3. 3. Lately I’ve been prepping my chia pudding in the evenings while making or cleaning up after dinner. The texture turns out infinitely better if I just keep my pudding on the counter and whisk a few times over a 10-15 minute window before leaving it in the fridge.

Flora Foodie https://florafoodie.com/