Two cups filled with low FODMAP raspberry vanilla chia pudding

Low Fodmap Raspberry Vanilla Chia Pudding

Yum! Yum! Yum! This Low FODMAP Raspberry Vanilla Chia Pudding is pretty, easy and scrumptious! Enjoy this low FODMAP recipe with breakfast, as a snack or dessert!

Two bowls filled with low FODMAP raspberry vanilla chia pudding

Not only is this Low FODMAP Raspberry Vanilla Chia Pudding recipe super yummy, but this might have also been my favorite food photography session to date. These cups of goodness are just too pretty. 🙂 #foodphotographynerd

Back to chia pudding. If you’ve never had chia pudding, it is made when you mix chia seeds with liquid and let it sit for a couple of hours. The chia seeds swell up, resulting in a texture which is a lot like pudding. You can add all kinds of ingredients to make all kinds of flavors, but I tend to prefer a vanilla base – so I can have all kinds of fun with the toppings.

In this Low FODMAP Raspberry Vanilla Chia Pudding, I topped it with, you guessed it, raspberries 🙂 but I also added chopped macadamia nuts on top to tie in the subtle flavor of the macadamia milk I used, as well as to add a little extra crunch. The end result … AH-mazing!

Side shot of two cups filled with low FODMAP raspberry vanilla chia pudding

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Two cups filled with low FODMAP raspberry vanilla chia pudding

Low Fodmap Raspberry Vanilla Chia Pudding


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 mins + 4 hours
  • Cook Time: 0 mins
  • Total Time: 10 mins + 4 hours
  • Yield: 4
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American

Description

Yum! Yum! Yum! This Low FODMAP Raspberry Vanilla Chia Pudding is pretty, easy and scrumptious! Enjoy this low FODMAP recipe with breakfast, as a snack or dessert!


Ingredients

  • 2 cups macadamia milk
  • 2 Tbsp. maple syrup
  • ½ tsp. vanilla extract
  • ½ cup chia seeds
  • 40 raspberries, divided
  • 12 macadamia nuts, chopped

Instructions

  1. Whisk together macadamia milk, maple syrup, and vanilla extract. Stir in chia seeds.
  2. Divide mixture between four ramekins. Refrigerate for at least four hours or overnight.
  3. Serve each pudding with 10 raspberries and 3 chopped macadamia nuts.

Notes

Chia Seeds: A low FODMAP serving is 2 Tbsp. or 24 grams.

Raspberries: A low FODMAP serving is 10 berries or 45 grams.

Macadamia Nuts: A low FODMAP serving is 20 nuts or 40 grams

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I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)! I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.

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