Bart's Recipes
Take a bowl or a sealable container and add the three tablespoons of chia seeds to it. Pour in the two hundred milliliters of unsweetened almond milk and add the quarter teaspoon of vanilla powder. Stir everything together well so no lumps form and the chia seeds are distributed evenly throughout the liquid. Wait a few minutes and stir the mixture one more time vigorously to prevent the seeds from sinking to the bottom.
Cover the bowl with a lid or a piece of plastic wrap and place it in the refrigerator. Let the pudding rest for at least thirty minutes. During this time the chia seeds will absorb the almond milk and the mixture will thicken on its own. For convenient preparation you can also leave the pudding in the refrigerator overnight.
Remove the pudding from the refrigerator when it has reached the desired firm, gel-like consistency. Rinse the fifty grams of blueberries clean under cold running water and let them drain briefly or pat them gently dry.
Distribute the clean blueberries over the top of the thickened chia pudding. Serve the dish immediately cold in the bowl or container in which it was made.
