Chia bread with raspberries and almond butter

  • 25 minutes
  • 2 persons
Rated 4 out of 5


  • 4 dl milk (plant-based can also be used)
  • 6 tbsp. Svansø Chia seeds
  • 2 tsp. maple syrup
  • 2 dl frozen raspberries
  • 1 dl yoghurt (plant-based can also be used)
  • 2 tbsp. almond butter
  • 6-8 mint leaves
  • 1 handful of grapes
  • 1 handful of fresh raspberries


1. Bring the raspberries to a boil with water.

2. Then put the milk and raspberries in a blender and blend.

3. Pour the raspberry milk into a large jam jar and add the maple syrup and chia seeds.

4. Stir well and refrigerate for 20 minutes.

5. After the 20 minutes, the porridge should have set and become more creamy.

6. Divide the chia cream into two glasses and add 1 tbsp. almond butter in each glass.

7. Then divide the yoghurt, mint, grapes and raspberries between the two glasses.

Enjoy cold.


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