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20 • minutes
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2 • people
difficulty icon
Easy

Chia Breakfast Pudding with Strawberry & Rhubarb

5/5 (2)

Ingredients

  • tick½ cup Chantal Organics Chia Seeds
  • tick 2 cups almond milk (We love Isola Bio)
  • tick Seeds of 1 vanilla pod or 1 teaspoon vanilla extract
  • tick 2 tablespoons maple syrup
  • tick 250g strawberries
  • tick 2 tablespoons Chantal Organics Apple Syrup
  • tick 4 stalks rhubarb
  • tick 1 tablespoon coconut sugar

instructions

  • Step 1.

    To make the chia pudding simply combine the almond milk, chia seeds, vanilla and maple syrup in a bowl. Using a whisk mix well until combined and the mixture begins to thicken. Whisk every five minutes for the first 20 min to avoid clumping of the chia seeds.

  • Step 2.

    You can store this mixture in the fridge for up to five days. Give it a good stir before serving and if necessary add a little more almond milk to get the consistency you want.

  • Step 3.

    For the compote, peel the rhubarb and cut into 2 cm lengths, toss with the coconut sugar and dry roast on a baking paper lined tray at 180C for about 10 min. You want the rhubarb to be lightly caramelized and soft but not turned to mush.

  • Step 4.

    Slice the strawberries and combine with the apple syrup; let macerate for a bit and then add the roasted rhubarb.

  • Step 5.

    Spoon the rhubarb and strawberries over your chia pudding and top with some coconut yoghurt and some macadamia nuts for a bit of texture crunch.

Chantal Organics Products used

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Apple Syrup
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Chia Seeds

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