Turmeric Chia Pudding, Buckwheat-Raspberry Parfiat

8 120 307
Ingredients Minutes Calories
Prep Cook Servings
2 h 0 min 4
Turmeric Chia Pudding, Buckwheat-Raspberry Parfiat
Health Rating


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 307
Calories from fat 49
Calories from saturated fat 5.6
Total Fat 5.5 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 83 mg
Potassium 516 mg
Total Carbohydrate 58 g
Dietary Fiber 8.1 g
Sugars 9.9 g
Protein 9.6 g

Dietary servings

Per Portion

Fruit 0.7
Grain 2.8
Meat Alternative 0.2
Milk Alternative 0.4

Energy sources