Turmeric Chia Pudding, Buckwheat-Raspberry Parfiat

8 120 304
Ingredients Minutes Calories
Prep Cook Servings
2 h 0 min 4
Turmeric Chia Pudding, Buckwheat-Raspberry Parfiat
Health Highlights


1 3/4 cup Almond milk, unsweetened
1 1/3 cup Buckwheat
6 tsp Chia seeds, ground
1 dash Cinnamon
2 date pitted Medjool date
1 1/3 cup Raspberries
1 tsp Turmeric, ground
1 tsp Vanilla extract, pure


In a powerful blender, blend almond milk, dates, vanilla, cinnamon, and turmeric to form a smooth paste.

Pour the mixture over chia seeds. Stir for 5 min to ensure that there are no lumps. Then let it settle for another 5 minutes. Then put the mixture in an airtight container and put in a fridge. Allow to thicken. Keep in fridge for a minimum of 2 hours. Best is to keep overnight. If it looks too think, add some almond milk

The last step is assembling everything. Place 1/3 cup buckwheat cereal at the bottom of a bowl. Place a heaping half cup of the chia pudding on top, and then top with 1/3 cup of the raspberries.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 304
Calories from fat 43
Calories from saturated fat 6.3
Total Fat 4.8 g
Saturated Fat 0.7 g
Trans Fat 0
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 78 mg
Potassium 504 mg
Total Carbohydrate 59 g
Dietary Fiber 7.9 g
Sugars 10.8 g
Protein 9.5 g

Dietary servings

Per Portion

Fruit 0.7
Grain 2.8
Meat Alternative 0.2
Milk Alternative 0.4

Energy sources