Luscious Chia Pudding

Luscious Chia pudding

Luscious Chia Pudding with Gluten-Free Spiced Granola

Chia Pudding Recipe

Description

Yummy and healthy morning breakfast… Vegan, Gluten Free

Ingredients

1½ cup(375 ml) coconut milk • 1½ cup(375 ml) unsweetened almond milk • ¼ cup (40g) roughly chopped medijool dates • 1 cinnamon quill • ½ cup (80g) chia seeds • 125g strawberries • roughly chopped
Gluten-Free spiced Granola
2 cups (400g) quinoa, rinsed, drained • 1½ cup (210g) raw mixed nuts • ¼ cup (20g) desiccated coconut • 2 tsp ground allsice • ¼ cup (70g) tahini • ¼ cup (90g) raw honey

Instructions

To make the chia pudding, combine all milk, date and cinnamon quill in a saucepan. Place over medium-low heat, cover and bring to the boil. Remove from the heat and set aside to cool and infuse. Remove the cinnamon quill (rinse, dry and keep for future use). Pour into the bowl and stir through the chia seeds. Cover and refrigerate overnight.

For the granola, preheat the oven to 140 C and line a large baking tray with baking paper. Combine the quinoa, nuts coconut and allspice in a large bowl. Stir the tahini and honey together in a small bowl, then add to the quinoa mixture. Stir through until evenly combined. Spread evenly onto the tray and cook, stirring occasionally (be gentle as you want to it to clump into crunchy clusters), for 1 hour or until golden. Cool completely and store in an airtight container for up to two weeks.

Next day, layer the chia pudding into glasses or jars with granola and strawberries

Notes

Begin the recipe 1 day ahead.

 

Luscious Chia pudding

Luscious Chia Pudding with Gluten-Free Spiced Granola

Chia Pudding Recipe

Description

Yummy and healthy morning breakfast… Vegan, Gluten Free

Ingredients

1½ cup(375 ml) coconut milk • 1½ cup(375 ml) unsweetened almond milk • ¼ cup (40g) roughly chopped medijool dates • 1 cinnamon quill • ½ cup (80g) chia seeds • 125g strawberries • roughly chopped
Gluten-Free spiced Granola
2 cups (400g) quinoa, rinsed, drained • 1½ cup (210g) raw mixed nuts • ¼ cup (20g) desiccated coconut • 2 tsp ground allsice • ¼ cup (70g) tahini • ¼ cup (90g) raw honey

Instructions

To make the chia pudding, combine all milk, date and cinnamon quill in a saucepan. Place over medium-low heat, cover and bring to the boil. Remove from the heat and set aside to cool and infuse. Remove the cinnamon quill (rinse, dry and keep for future use). Pour into the bowl and stir through the chia seeds. Cover and refrigerate overnight.

For the granola, preheat the oven to 140 C and line a large baking tray with baking paper. Combine the quinoa, nuts coconut and allspice in a large bowl. Stir the tahini and honey together in a small bowl, then add to the quinoa mixture. Stir through until evenly combined. Spread evenly onto the tray and cook, stirring occasionally (be gentle as you want to it to clump into crunchy clusters), for 1 hour or until golden. Cool completely and store in an airtight container for up to two weeks.

Next day, layer the chia pudding into glasses or jars with granola and strawberries

Notes

Begin the recipe 1 day ahead.

 

Luscious Chia pudding

Luscious Chia Pudding with Gluten-Free Spiced Granola

Chia Pudding Recipe

Description

Yummy and healthy morning breakfast… Vegan, Gluten Free

Ingredients

1½ cup(375 ml) coconut milk • 1½ cup(375 ml) unsweetened almond milk • ¼ cup (40g) roughly chopped medijool dates • 1 cinnamon quill • ½ cup (80g) chia seeds • 125g strawberries • roughly chopped
Gluten-Free spiced Granola
2 cups (400g) quinoa, rinsed, drained • 1½ cup (210g) raw mixed nuts • ¼ cup (20g) desiccated coconut • 2 tsp ground allsice • ¼ cup (70g) tahini • ¼ cup (90g) raw honey

Instructions

To make the chia pudding, combine all milk, date and cinnamon quill in a saucepan. Place over medium-low heat, cover and bring to the boil. Remove from the heat and set aside to cool and infuse. Remove the cinnamon quill (rinse, dry and keep for future use). Pour into the bowl and stir through the chia seeds. Cover and refrigerate overnight.

For the granola, preheat the oven to 140 C and line a large baking tray with baking paper. Combine the quinoa, nuts coconut and allspice in a large bowl. Stir the tahini and honey together in a small bowl, then add to the quinoa mixture. Stir through until evenly combined. Spread evenly onto the tray and cook, stirring occasionally (be gentle as you want to it to clump into crunchy clusters), for 1 hour or until golden. Cool completely and store in an airtight container for up to two weeks.

Next day, layer the chia pudding into glasses or jars with granola and strawberries

Notes

Begin the recipe 1 day ahead.

 

Luscious Chia pudding

Luscious Chia Pudding with Gluten-Free Spiced Granola

Chia Pudding Recipe

Description

Yummy and healthy morning breakfast… Vegan, Gluten Free

Ingredients

1½ cup(375 ml) coconut milk • 1½ cup(375 ml) unsweetened almond milk • ¼ cup (40g) roughly chopped medijool dates • 1 cinnamon quill • ½ cup (80g) chia seeds • 125g strawberries • roughly chopped
Gluten-Free spiced Granola
2 cups (400g) quinoa, rinsed, drained • 1½ cup (210g) raw mixed nuts • ¼ cup (20g) desiccated coconut • 2 tsp ground allsice • ¼ cup (70g) tahini • ¼ cup (90g) raw honey

Instructions

To make the chia pudding, combine all milk, date and cinnamon quill in a saucepan. Place over medium-low heat, cover and bring to the boil. Remove from the heat and set aside to cool and infuse. Remove the cinnamon quill (rinse, dry and keep for future use). Pour into the bowl and stir through the chia seeds. Cover and refrigerate overnight.

For the granola, preheat the oven to 140 C and line a large baking tray with baking paper. Combine the quinoa, nuts coconut and allspice in a large bowl. Stir the tahini and honey together in a small bowl, then add to the quinoa mixture. Stir through until evenly combined. Spread evenly onto the tray and cook, stirring occasionally (be gentle as you want to it to clump into crunchy clusters), for 1 hour or until golden. Cool completely and store in an airtight container for up to two weeks.

Next day, layer the chia pudding into glasses or jars with granola and strawberries

Notes

Begin the recipe 1 day ahead.