Beetroot-Chiapudding

Those of you who read our "The Bowl - Berlin" blog post may have noticed how much we raved about the Beetroot Chiapudding Bowl. That was of course inspiration enough to dare us to create a similar creation.
It turned out to be something really tasty and you could easily endure half a day without hunger. By the way, another advantage of Chiapudding is that you can prepare it the evening before and start with breakfast the next morning.
By the way, we have used here as topping grinded linseed from Schneekoppe. We were sent these to try and are thrilled. You should definitely visit the website of Schneekoppe and browse around a bit, as they value food intolerances and pay a lot of attention to quality. 
From a health point of view, topping is a better way to get the vitamins and minerals of the superfood that are hidden under the skin.

Ingredients for Chiapudding (for 2 people):

4 tbsp Chia seeds 
250 ml plant milk (e.g. rice milk)
1/2 raw beetroot tuber
1 banana
1/2 pear
1 pinch salt
1 Msp. vanilla powder (optional)

Toppings:

1/4 pear each (cut into thin slices)
1 tbsp soy yoghurt each
1 tbsp. grated coconut each
1/4 banana each (cut into thin slices)
1 teaspoon peanut butter each
1 tsp goji berries each
1/2 tsp ground linseed each

As always, you can vary the toppings according to your mood.

Preparation

1. For the Chiapudding puree all ingredients except the Chia seeds well in a blender, so that there are no pieces left.
2. Mix the resulting smoothie with the chaises and leave to stand for 10 minutes.
3. Stir the chic mixture well again and divide into two breakfast bowls.
4. Place in the fridge overnight.
5. The next morning, type as you like and enjoy.

Bueno Appetite, lovely-Foodies♡