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  • HK BioTek

Low Allergen Healthy High Antioxidant and High Fiber Chia Seed Blueberry Pudding Cake


Creator   Jovita Cheung

Prep Time  20-60 mins

Cook Time  3-4 hours

Total Time  5 hours

Servings   4 servings (5 inch mould)



Cookie Crust

Blueberry Chia Pudding

50g Muesli

0.25cup Non-dairy milk

50g Dried plums

1.5tbsp Chia seed

35g Blueberry jam

125g Non-dairy yogurt

1tsp Gelatin

4tsp Water


Cookie crust

1. Use a blender to mix the muesli and the plums.

2. Press the mixture onto the bottom of the cake mold

3. Place it into the fridge for 15 minutes

Blueberry chia pudding

1. Mix the water with the gelatin and set it for 5 minutes, then microwave it for 1 minutes or until melted

2. Mix the milk with chia seeds until no lumps, and set it for 5 minutes

3. Stir in the blueberry jam and yogurt into the chia seed mixture until combined

4. Add the gelatin mixture to the chia seed mixture until well-mixed

5. Pour the mixture onto the cake mold and smooth out evenly

6. Refrigerate for 3-4 hour then serve

Nutrition (per serving)


140 Kcal







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