Like with any diet adjustments, attempting to eat more gut-healthy, low acid foods has inspired a new streak of creativity for me. This breakfast pudding idea was drawn from the fruits that are currently in season, my obsession with berries, and my desire to eat the rainbow every day. It makes 4 - 6 servings; a week of breakfasts for Brandon and I. This pudding is quite tart from the plum, so sweeten according to your taste.
Free from peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
Gluten free and vegan
1 cup loose blackberries
2 black plums
1 ripe banana
1/4 tsp vanilla extract
1/3 cup orange juice
2/3 cup coconut drink, such as Coconut Dream
2/3 cup coconut fat from a tin of coconut milk
1/4 cup maple syrup
1/3 cup chia seeds
Blend the blackberries, plum, banana, vanilla, orange juice, coconut drink, coconut milk, and maple syrup, until smooth. Pour into a glass container or bowl and stir in the chia seeds. Ensure they are evenly distributed throughout the puree. Cover with plastic wrap and leave in the fridge overnight.
Serve with freshly sliced fruits, berries, shredded coconut, or seeds. Or just eat it as is!