Recipe from Frida Ronge
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.
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