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

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Creator　　　Jovita Cheung

Prep Time　　20-60 mins

Cook Time　 3-4 hours

Total Time　　5 hours

Servings　　 4 servings (5 inch mould)

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Ingredients

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

Instruction

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)

Energy	140 Kcal
Carbohydrate	20g
Protein	5.5g
Fat	3g