Recipe
Maqui Chia Pudding
Maqui berries are very small and have a colour that ranges from deep purple to black. They grow on evergreen shrubs in Patagonia, the wild and unspoilt region in southern Chile and Argentina. For many centuries, these delicious berries were the well-kept secret of the Mapuche Indians, the indigenous population of the region. Maqui is extremely rich in antioxidants, including flavonoids, phenolic acids and especially anthocyanins, the most important of which is delphinidin-3-sambubioside-5-glucoside. All fruits and vegetables have an ORAC value. The higher this value, the more antioxidants a fruit or vegetable contains. There is also a more general rule of thumb which says that the darker the colour of a fruit or vegetable, again the more antioxidants it contains. Maqui has one of the highest ORAC values of all berries. With this delicious Maqui Chia Pudding you can give the antioxidant level in your body a huge boost!
| Ingredients | |
|---|---|
| Biotona Chia seed (black/white) | ¼ cup |
| Unsweetened plant milk (oat or almond) | 1 cup |
| Maple syrup | 2 teaspoons (or to taste) |
| Biotona Maqui | ½ teaspoon |
| Natural yoghurt | 2 tablespoons |
- In a jar or bowl, mix together chia seeds, plant milk and sweetener.
- Mix really well and come back to give it a good stir a few times in the first 10 minutes - this way you will avoid lumps and your pudding will be super creamy.
- Place for minimum 40 minutes in the fridge to soak.
- After that time add maqui powder and yoghurt and mix until well combined.
- Transfer to a bowl and top with your favourite berries and nuts.
