We all know that breakfast is the most valuable meal of the day. A wholesome start to each day can provide you with huge amounts of energy. But, in order to stick to a great regime, you really ought to love it, right?
Chia seeds have this clever knack of turning liquid into a jelly like consistent, I often use them as an egg replacement in baking and have gone as far as making a chia caviar, which is incredible with sushi - I shall share that recipe with you one day soon!
This delicious breakfast pudding is incredibly creamy, subtly sweet and tangy - and best of all, it is wickedly simple to prepare in the evenings. It is tastiest enough to eat straight from the jar for a quick, light breakfast, or added alongside sliced fruit, nuts, granola and nut milk for a more substantial start. It only contains a handful of natural ingredients and is free of gluten, refined sugar, dairy, egg and nut.
1 cup frozen organic raspberries
1 cup organic coconut cream
1 tbsp light coconut nectar, or maple syrup
1/4 tsp vanilla powder, or 1 tsp vanilla extract
juice of 1/2 a lemon
3 tbsp chia seeds
To Serve: (optional)
1/2 tsp ground cinnamon
1 tbsp shredded coconut
Fresh or frozen raspberries
In a blender add all ingredients, minus chia seeds. Blend for a minute or two, until lovely a smooth.
Pour mixture into a container or jar and add chia seeds. Mix, stir or shake well.
Place into the fridge overnight, or for at least an hour.
Makes approx. 2 large or 4 side serves
Enjoy. x Zoe