Raspberry Coconut Chia Pudding - You're Welcome!

This might be a quicky today - I'm trying to write this on my blogger app while waiting for some blood tests in chilly Christchurch, New Zealand. My thumbs aren't working too well. And before you get all smug and say "told you it was bloody cold over there", it just so happens that it is going to be sunny and hot today. Hot enough to swim. So there! And this tiny little country is absolutely breathtaking! Check out some of these pervy pics from our little tiki-tour: 

The Blue Pools, Haast Pass, New Zealand.
We went for a cheeky skinny dip in this glacier-fed pool.
No filter needed here - this place was freakin' amazing!

King dancer pose over-looking Wanaka

Mount Cook overlooking Lake Pukaki

Jealous, aren't you? You can check out more pics on my Instagram: kate_callaghan

We were off on an adventure around the South Island to decide where we want to set up Callaghan base camp. Still not sure but getting closer. Stay tuned! 

So anyway, there was a fair bit of driving around, and no radio. Which meant I had plenty of time to think. Mostly about food. Because that's what I do. I try and think of tasty and nutritious ideas to share with you, oh loyal readers. And lord knows you are loyal, putting up with my waffle time after time! Thanks for that! Anywho, this time I came up with an incredibly delicious brekkie that I shared on my Insta' yesterday and it cause quite the raucas! Here it is:

Looks yummy doesn't it? Bet you want the recipe hey? Well, you're in luck my friend, because I'm feeling generous. Don't say I never do anything for you! This is great for brekkie but would also work for a dessert. 

Raspberry and coconut chia custard (makes ~3 serves, 'cos that's how many peeps I was cooking for)

1. For the custard base (make the night before, or at least 3 hours prior to eating - the chia need time to do their thing and swell up)
You will need:
* 2 eggs
* 1 cup coconut milk
* 1 tsp cinnamon
* 1/2 tsp vanilla bean powder
* 1 banana
* 2T chia seeds
* 1/2 cup water (maybe)

- Whizz everything together in an oven safe bowl and bake at 120 degrees for around 40-50 mins. It shouldn't wobble too much when it is done. 
- Allow to cool slight then blend with 1 banana and 2T of chia. Add water if it is looking too thick and gluggy. 
- Divide into 3-4 glasses and place in fridge overnight. Soak 3/4 cup of cashews overnight

2. For the raspberry topping (soak cashews ahead of time)
You will need:
* 2 handfuls of raspberries (I used frozen)
* 3/4 cup cashews
* 1/4-1/3 cup water
* Pinch of stevia

- Whizz everything in a blender until it reaches a smooth consistency. 
- Place a scoop or 2 on top of each custard base
- Add extra toppings if you want, such as coconut flakes

Oh and if you can't be arsed with the raspberry topping, it's pretty good with a few nuts sprinkled on top, especially Sarah Wilson's Coco-Nutty Granola. Look at that, now I have given you two recipes in one.

That's it! I'm off to get the life sucked out of me. And because I hate blood tests so much, I have packed myself a couple of post-test chocolate cookies from Practical Paleo to lift my spirits. I know, I'm a wuss. Whatever. You're just jealous of my cookie (see below). Have a great day friends! Xx