Chia Seed Summer Berry Breakfast

Chia Berry Pud

I’m in love with Chia seeds at the moment. I used to sprinkle them on so many things, but since finding out just how brilliant they are in jelly, frog spawn form, I’ve become even more of a fan!

These tiny black seeds come from the plant Salvia Hispanica, which grows natively in South America. Chia seeds were an important food for the Aztecs and Mayans back in the day. Despite their ancient history as a dietary staple, only recently did chia seeds become recognised as a modern day superfood. Here are some awesome facts;

  • Chia Seeds Deliver a Massive Amount of Nutrients With Very Few Calories
  • Chia Seeds Are Loaded With Antioxidants
  • Chia Seeds Are High in Quality Protein
  • Chia seeds contain more Omega-3s than salmon

The thing I love about this beautiful, bright, summer berry breakfast, is that it can be easily made the night before and left in the fridge overnight.

Chia Summer Berry Breakfast

INGREDIENTS (makes 1 large jar)

Half a tin of coconut milk (be careful to ensure it’s just milk and water ~ no chemical nasties)

1 chai tea bag

Handful of cardamon pods

2 star anise

1 and 1/2 tablespoons of manuka honey

2 and 1/2 tablespoons of chia seeds

For the red layer

Half a punnet of raspberries

1 teaspoon of manuka honey

2 and 1/2 tablespoons of chia seeds

1 pear

1/2 a box of mixed frozen summer berries

Summer Berry Breakfast

Warm half a tin of coconut milk gently in a pan. Add a chai tea bag, the cardamon pods, star anise and a tablespoon and a half of manuka honey. Warm gently for around 10 minutes, stirring occasionally. You want to ensure the milk has absorbed those delicious warm spice flavours. Carefully strain the milk from the added ingredients and place in the fridge to cool.

Meanwhile blend the raspberries and honey until they form a thick, liquid jam. Pop the pear through your juicer and add the extracted liquid to your blended raspberries. Spoon the chia seeds in, stir and leave to set (around an hour or two)

Once the refrigerated milk mixture turns cold, stir 2 and a half tablespoons of chia seeds into it and leave on the side. The chia seeds will gently expand, forming a jelly like consistency. This happens over the course of an hour or two. You can stir the chia mixture every now and again to ensure they expand evenly.

In a glass jar layer summer fruits, the chai chia seed mixture and the raspberry chia seed combination, ensuring there’s room on top to add plenty of bright red berries.

Place your jar in the fridge and enjoy for breakfast.

Chia Berry Bowl

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