Recipe from Frida Ronge
Chia pudding
- 100 ml chia seeds
- 350 ml Sproud
- 50 ml beetroot juice
Smoothie
- 200 ml frozen raspberries
- 200 ml Sproud
- 1 tbsp honey
For serving
- Granola
- 100 ml almond butter
STEP BY STEP
1. Combine chia seeds, Sproud and beetroot juice. Spoon the pudding into four glasses or jars. Leave in the fridge overnight.
2. Blitz the frozen raspberries, Sproud and honey in a blender to make a smooth sauce. Layer the smoothie, granola and almond butter on top of the chia pudding and serve.