I love love, love chia seed pudding. But today, I added a twist to a classic recipe. More seeds were added, in the likes of flaxseeds/milled linseeds.
Furthermore, I find that most chia puddings are sweetened with added sugar, especially maple syrup. I wanted to make this chia pudding extra healthy, and added no sugar to it!
Don’t worry, it’s sweet, primarily from the berries.
What I love about this pudding, is the fact that it can be enjoyed any time of the day, not just for breakfast. I like to sometimes have it as a healthy dessert, topped with chocolate, peanut butter, and extra berries.
This chia and linseed pudding is also low-carb, especially if you use low-carb protein powder.
Can You Use Chia Seeds And Flax Seeds Together?
You can absolutely eat chia seeds and flaxseeds together. They do have quite similar health benefits, on the other hand, there are some differences.
Eating them together will increase protein intake and fiber intake.
How To Use Chia And Flax Seeds Together For Weight Loss?
There are many, many different ways to use chia seeds and flaxseeds for weight loss.
Some of these include – smoothies, chia puddings, sprinkled on salads, stews, etc.
How To Make Vegan Chia And Flax Seed Pudding
You will need the following ingredients:
The method is SO easy. Basically, mix all your ingredients, then add the mixture onto your serving dishes or jars, chill the pudding overnight, and that’s it!
More Chia Seed Recipes:
Anyway! Do let me know how you found this high-protein vegan flaxseed pudding. if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Chia And Flax Seed Pudding [High Protein]
- 4 tbsp chia seeds
- 2 tbsp flaxseeds
- 350 ml of almond milk unsweetened
- 1/2 cup/75g berries fresh or frozen
- 1 scoop protein powder low carb vegan protein powder
- 1/4 tsp ground Cinnamon
- In a bowl, add all your ingredients.
- Mix well.
- Transfer the mixture to your desired serving dishes (I used glass jars)
- Refrigerate for a minimum of 5 hours, ideally overnight.