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Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait
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Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait (gluten free)

Author - Gena Hamshaw
Yields: 4 servings


  • 1 3/4 cups almond milk
  • 2 pitted medjool dates
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric or 1 tablespoon freshly grated turmeric root
  • 6 tablespoons chia seeds
  • 1 1/3 cups buckwheat cereal you can mix in some seeds or raisins or other dried fruit if you like!
  • 1 1/3 cups raspberries or another seasonal fruit


  • Blend the almond milk, dates, vanilla, cinnamon, and turmeric together in a powerful blender till smooth. Pour the mixture over the chia seeds. Stir the mixture with a whisk and leave it out. Stir it again five minutes later, and again five minutes after that, to help prevent the chia seeds from clumping. Transfer the mixture to an airtight container and place it in the fridge. Allow it to thicken up for at least two hours, and preferably overnight. Add an extra splash of almond milk if it becomes too thick (every chia seed brand will vary slightly in terms of how much liquid they absorb).
  • To assemble the parfaits, place 1/3 cup buckwheat cereal at the bottom of a bowl or a mason jar. Place a heaping half cup of the chia pudding on top, and then top with 1/3 cup of the raspberries. Serve. Leftover chia pudding will keep in an airtight container in the fridge for up to four days.