At a Glance
About this Recipe
This pudding is a gluten-free treat with a floral twist. It's both sweet and tart, and reminds us of fruit punch Jello.
Simply steep Hibiscus in hot water, combine with chia seeds and agave, and refrigerate overnight for a luscious pudding that will make breakfast a breeze. It's a nostalgic, no-heat-required meal that's easy to prep and even easier to eat.
Garnish with yogurt and raspberries for a burst of flavor. Substitute coconut yogurt to make this one vegan-friendly.
If you like to meal prep, a triple batch will keep well and make enough for several days. Enjoy!
Instructions
Heat the water to 200°F
Add the hot water to the Hibiscus and steep for 3-5 minutes, then strain.
In a container, add the chia seeds, agave, and the steeped Hibiscus tea, stirring to combine.
Cover the container with a lid and refrigerate. Let the mixture sit overnight.
To Serve
In a small bowl add the pudding and garnish with yogurt and raspberries.
Serve cold.
Ingredients
To Serve
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