Flaxseed Pudding

Our flaxseed pudding is a simple and omega packed breakfast that's easily prepped the night before for a quick start to the day.

5 from 3 votes

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Course: Breakfast, Dessert, Snack

Cuisine: breakfast, Dessert, Vegan

Prep Time: 35

Total Time: 35

Servings: people

Calories: 381kcal

Author: Yasmin

Equipment

Chopping Board
Glass or Plastic Bowl
Sharp Knife
Whisk or fork

Ingredients

1 cup Ground Flaxseed
2 cups Plant Milk
2 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
½ cup Blueberries
2 Kiwis
2 Passionfruit
¼ cup Chopped Pecans

US Customary - Metric

Instructions

Combine the flaxseed meal, plant milk, maple syrup and vanilla extract in a bowl. Stir together thoroughly using a whisk or fork.
1 cup Ground Flaxseed, 2 cups Plant Milk, 2 tablespoon Maple Syrup, 1 teaspoon Vanilla Extract
Place the bowl in the fridge for half an hour, to allow the flaxseed to soak up all of the liquid and turn in to a pudding like consistency.
Remove the bowl from the fridge and stir the pudding well.
In a wide mouth mason jar, or in a serving bowl, layer the fruit, pecans and pudding as desired.
½ cup Blueberries, 2 Kiwis, 2 Passionfruit, ¼ cup Chopped Pecans

Notes

Once set in the fridge, if you find that your pudding is too thick, add 1-2 tablespoons of plant milk and mix well. Or if you find that its a little too runny, add in another 1-2 tablespoons of flaxseed, stir well, and place back in the fridge to set for a further 10 minutes.

Nutrition