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  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
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Sweets & Snacks

Gluten Free Blackberry Cobbler Chia Pudding

I decided to give this classic dessert a twist and make it into chia pudding! Try this gluten free blackberry cobbler chia pudding for a refreshing snack.

Prep: 1 hour
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Gluten Free Blackberry Cobbler Chia Pudding

I decided to give this classic dessert a twist and make it into chia pudding! Try this gluten free blackberry cobbler chia pudding for a refreshing snack.

Gluten Free Blackberry Cobbler

This gluten free blackberry cobbler chia pudding reminds me of home. Every year of my childhood, my mom and dad would take my sisters and me foraging for blackberries in early summer.

When we arrived home with buckets of berries, we’d wash enough to fill up our bowls, open a can of evaporated milk, and pour it over the berries. Then, we’d sit outside and feast on creamy berries until we were stuffed. These are some of my favorite childhood memories.

Gluten Free Blackberry Cobbler Chia Pudding

Blackberries are native to Louisiana, and in late May through June, you can find them near almost any waterway and tree line in our state.

Every year my family collects so many gallons of blackberries we end up freezing many of them. For this recipe, I used foraged blackberries my mom gave me that I’ve frozen for a while.

There are three layers to this chia pudding. The central layer is a simple vanilla chia pudding. The second layer is a cashew-cream mixture, similar to our dairy-free coconut cashew yogurt mixture, loaded with delicious, creamy, blackberry flavor.

I wanted to really bring out the blackberry flavor, so I made some blackberry preserves and incorporated that too. Store-bought blackberry preserves will work great for this recipe!

Tips to Make Gluten Free Blackberry Cobbler Chia Pudding

  • Let the chia seeds soak in the oak milk for an hour at room temperature and stir every 15 minutes before setting them in the fridge. This helps it thicken more evenly. I like to let it set in the fridge for at least an hour. Then I divide it into cute little jars and finish it with the other chia pudding layers. 
  • Use frozen blackberries. Fresh blackberries can be hard to find year-round, so if you can’t access any fresh berries, use frozen.
  • Use a quality blender or food processor when making the blackberry cream pudding layer. Make sure to pause your blender to mix and scrape down any pieces on the sides of your blender. This will ensure that there are no chunky clumps in the mix. When using blackberries, you will have some blackberry seeds in the mix. If you have a good blender and blend for 3 minutes, it should still come out smooth.
the tops of three jars of purple blackberry cobbler chia pudding, topped with gluten free granola crumbles.

Storing Blackberry Cobbler Chia Pudding

This chia pudding should keep in the fridge for about 5 days. The jars photographed in this blog are cute, but store this blackberry cobbler chia pudding with a lid!

More Chia Pudding Recipes to Try

  • Lemon Cream Pie Chia Pudding
  • Berry Cream Pie Chia Pudding
  • Mardi Gras King Cake Chia Pudding
three tulip shaped glass jars filled with gluten free blackberry cobbler chia pudding
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Sweets & Snacks

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Gluten Free Blackberry Cobbler Chia Pudding

This summer I decided to give this classic dessert a twist and make it into chia pudding! Try this gluten free blackberry cobbler chia pudding for a refreshing snack.

  • Prep: 1 hour
  • Total Time: 1 hour

Ingredients

Chia Pudding Layer

  • 1/4 Cup Chia Seeds
  • 1 Cup Oat Milk
  • 2 Tablespoons Maple Syrup
  • 1/4 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea Salt

Blackberry Cream Pudding Layer

  • 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
  • 1/2 Cup Oat Milk
  • 2 Tablespoons Maple Syrup
  • 1/2 cup blackberries, fresh or frozen

Other Ingredients

  • 1/4 cup blackberry preserves
  • 1/4 cup  gluten free granola

Instructions

  1. Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined. 
  2. Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).
  3. Ensure you soaked your raw cashews for 30 minutes in boiling water (or overnight in room temp water), then drain. 
  4. Combine all of the blackberry cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
  5. Evenly split the chia pudding mixture into thirds.
  6. Layer the blackberry cream pudding mix, chia pudding mix, and blackberry preserves in small jars
  7. Place the jars in the fridge to set for 2 to 3 hours before eating. 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Tammy
    01|29|2024

    It looks yummy, but in order for me to make this recipe, I would need the nutritional information.

    Reply

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@cultured.guru

✨Google✨ “jalapeño sauerkraut” and you’ ✨Google✨ “jalapeño sauerkraut” and you’ll see my recipe, it’s the first one. 

#jalapeño #sauerkraut #fermentation
feeling anxious 👉 fermented pickles Recent res feeling anxious 👉 fermented pickles

Recent research has shown that shifts in GABA levels, both in the bloodstream and the brain, are closely linked to changes in gut bacteria. These changes play a significant role in our mental health.

Simply put, a higher proportion of GABA-producing microbes in the gut leads to better mental health and a much lower risk of neurodegenerative diseases like Alzheimer’s, dementia, and Parkinson’s.

Interestingly, much of the GABA found in our bloodstream comes from both our gut microbiome and the food we eat. Studies have identified GABA-producing bacteria in the human gut, including Lactobacillus, Bifidobacterium, and Bacteroides, as well as in fermented foods, such as Lactobacillus, Streptococcus, Leuconostoc, and Weisella. These microorganisms are now being researched for their potential as probiotic therapies to support mental health and combat neurodegenerative diseases.

While the use of fermented foods in mental health care shows promise, more clinical studies are needed to fully understand how these probiotics work and their true impact. Researchers are diving into how specific strains, their metabolites, and the overall composition of fermented foods can affect brain health.

But I think it’s no wonder I feel my best when I’m eating a variety of fermented foods every day!

#pickles #mustard #fermentation 

Sources 👉 https://doi.org/10.1038/s41538-024-00253-2
Peach preserves in kombucha was a success! Flavo Peach preserves in kombucha was a success! 

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I included directions for using bottled juice, fresh juice and preserves (or jam) in my summer peach kombucha recipe! Get the full recipe with all the options through the recipe index, linked in my bio. 🍑🫧

#peach #kombucha #fermentation
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It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

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Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

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A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
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