No Nuts Strawberry Banana Chia Pudding Cups

Quick egg free, wheat free, nut free, dairy free breakfast can be challenging to make.  I’ve grown accustomed to savory breakfasts, and my latest favorite is a “quesadilla” with Siete Cassava Tortillas, with melted Daiya cheese + Trader Joe’s Spicy Black Bean Dip, topped with Trader Joe’s Pico De Gallo.

Looking for a change, I tried this Strawberry Banana Chia Seed Pudding and quickly made a second batch to last us for the week – it works for breakfast or dessert – added bonus, it’s also sugar free!

It’s versatile, and you can make whatever swaps work best for your preferences – I like Flax Milk and Sunflower Seed Butter – but you can easily swap another non-dairy milk + nut/seed butter you like.  Other fruits would probably also work well.  Enjoy!

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No Nuts Strawberry Banana Chia Pudding Cups

adapted from a recipe by Phoebe Lapine

makes 4 servings

INGREDIENTS

2 cups unsweetened flax milk

1/3 cup chia seeds

1/4 cup unsweetened sunflower seed butter

2 bananas

1-1/2 cups sliced strawberries, plus extra for garnishing

DIRECTIONS

  • Bring out 4 – 8oz containers (ramekins, mason jar, etc) and set aside
  • In a medium mixing bowl, whisk together the flax milk and chia seeds.  Stir in the sunflower seed butter, and whisk until smooth.  Set aside for at least 10 minutes
  • While the chia mixture is resting, slice strawberries and bananas.  Split and layer evenly among the four dishes, leaving extra fruit for garnishing the top.
  • Pour in the chia mixture evenly among the four dishes, and garnish with fruit on top.
  • Cover dishes and place in fridge for at least 3 hours.  Enjoy.  Can last up to 4 days refrigerated.

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