Chia Breakfast Pudding with Strawberry & Rhubarb
We love this combination of rhubarb, strawberry and vanilla. One of our all-time favourites from Chef Earl Zapf.
Ingredients
½ cup Chantal Organics Chia Seeds - 2 cups almond milk (We love Isola Bio)
- Seeds of 1 vanilla pod or 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 250g strawberries
- 2 tablespoons Chantal Organics Apple Syrup
- 4 stalks rhubarb
- 1 tablespoon coconut sugar
instructions
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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.
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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.
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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.
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Step 4.
Slice the strawberries and combine with the apple syrup; let macerate for a bit and then add the roasted rhubarb.
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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.
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Chantal Organics Products used
