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Lactose Free Milk Recipe -Chia Pudding with Almond Pulp Crumble

 Dairy free, lactose free, vegetable milk recipes - Chufamix

A Chia Pudding Lactose Free Milk Recipe which uses almond milk and almond pulp crumble topping, flavoured with antioxidant packed berry compote. A gluten free, lactose free treat that uses organic maple syrup as a sweetener 


If you would like to download this recipe as a pdf document please CLICK HERE

1. Almond Milk

1 cup almonds (soaked overnight)
750 Ml filtered water

1 medjool date (remove seed)
Make almond milk in Chufamix – takes 3 mins to produce a beautiful creamy consistency

2. Chia Seed Pudding

¼ cup chia seeds
1 cup almond milk (above)

Put chia seeds into glass container
Pour the almond milk onto chia seeds and keep stirring till all chia seeds are mixed well – ensuring you do not get clumps of chia seeds.
Leave for at least 30 min – this will give you a gel like mixture with chia seeds still a little grainy.
Add more almond milk if you like a runnier mixture. Or you can add more almond milk just before you assemble the pudding to get the right consistency
You can consume immediately or keep in fridge for about 3 days



3. Mixed Berry Compote

4 cups of frozen berries of your choice
3 tabsp maple syrup/honey/agave nectar
A little lemon juice (optional)

Place frozen berries into a pan and simmer slowly till warmed – about 30 mins
Leave to cool
Add 3 Tabsp sweetener of choice or more if kids prefer a little sweeter
Add 1-2 Tabsp lemon juice if needed (this helps keep it longer in fridge)
Its ready for use either straight away or lasts up to a week in glass jar in the fridge.



4. Almond Pulp Crumble Topping
1 cup almond pulp (dried in oven at 150C for about 20 min)- if you do not carry out this step the crumble topping will be too wet!
½ cup quinoa flakes
2 Tabsp Maple syrup or raw coconut sugar
2 Tabsp virgin coconut oil 
Mix all above till it forms a nice mixture – taste to your liking then place on a baking tray to bake slowly at 150C for about 15 – 20 min or brown and crispy.
This keeps well in a glass jar in the fridge for up to a week.


To Assemble Chia Pudding:
Put 2-3 Tabsp into a glass , bowl, or recycled jam jars (they look cool in these jam jars).
Put 1-2 Tabsp of fruit compote on top and let juices run for colour
Top with gluten free almond crumble topping.
Serves 4-6 depending on size of portions served


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