In a bowl, mix the chia seeds into the almond milk. If you want to add any extra flavourings at this point, you could also add a tablespoon of cacao powder or vanilla essence. Then divide the mixture into your individual serving cups and leave in the fridge overnight.
To make the flax chips for the topping, combine the flax seeds, cinnamon, egg white and maple syrup together in a bowl. Add 2 tsp of water and leave for 5 minutes. Flatten out the mixture onto a baking sheet and bake in an oven, pre-heated to 180C for 15 minutes.
Once the flax crackers have cooked, break into smaller chips and place onto the chilled chia puddings in the serving cups and enjoy.
Sugar Safe Tips:
Strawberries provide a delicious sweetness to this breakfast recipe without you needing to load your morning up with added sugar. The natural sweetness is boosted by the delicious flax chips, which contain maple syrup – a better alternative to granulated sugar.