high fibre raspberry chia pudding bites

Makes 12

INGREDIENTS

4 x Farrah's High Fibre Wraps
3 Tbsp chia seeds  
½ cup plain yoghurt  
⅓ cup fresh or frozen raspberries  
⅓ cup unsweetened almond milk  
1 scoop vanilla protein powder  
½ tsp ground cinnamon 

To serve: 
Plain yoghurt 
Seasonal fruit 

METHOD

  1. Make the chia base the night before by mixing together chia seeds, plain yoghurt, fresh or frozen raspberries, unsweetened almond milk, vanilla protein powder and ground cinnamon. Place in a container in the fridge overnight to soak. 

  2. Preheat the oven to 200°C. 

  3. On a chopping board, prick the Farrah's High Fibre Wraps with a sharp knife to prevent it from rising, brush with oil, then use a glass or cookie cutter to cut 3 circles from the wrap. 

  4. Lightly grease a mini muffin tin with olive oil or butter and press each wrap circle into the tin. Bake for 6 - 8 minutes until golden brown and crispy. 

  5. Remove from the oven and let cool completely. 

  6. Spoon the chia pudding filling into the cooled wrap cups. Top with yoghurt and seasonal fruit and enjoy! 

  • If you don’t want to waste the off-cuts from the wraps, bake in the oven until crispy and crumble over the pudding as a crispy topping.