Social-Feeds-Cookbook-2016

Chia PudDIng with
BreakfAst SmoOTHIE
By @_.kimmy_._
Cooking difficulty: easy
30 minutes or overnight
Serves 2
“I love this dish because it’s like eating a dessert for breakfast! It’s creamy, it’s sweet, but
completely healthy and filling. It’s easy to make and you can use any fruit you have on hand.”
Ingredients
Method
Nut Crumble
½ cup of almonds
2 tbs coconut
2 tsp coconut oil, melted
1 tsp rice malt syrup
Chia Pudding
4 tbs chia seeds
400ml almond / coconut milk
Smoothie
2 frozen bananas
1 cup frozen berries
(blueberries / rasberries)
2 cups almond / coconut milk
2 tsp maca powder
¼ cup almonds
To make the nut crumble put all the ingredients into a bowl and mix.
Place on a tray lined with baking paper into an oven at 180°C.
Bake for 5 minutes or until golden. This can happen fast so don’t walk away.
Once cooled, store in an airtight container.
To make the chai pudding, place the chai seeds and milk of your choice into a
bowl and stir. Cover and place into the fridge for 30 minutes or overnight is best
(I like to make my pudding in a glass jar, shake vigorously for 1 minute then put
straight in the fridge).
To make the smoothie, place all ingredients into a blender and process until smooth.
To serve, place the chia pudding into a glass. Place smoothie on top of the pudding.
Top with nut crumble and fresh fruit of your choice.
Don’t think that this is just a dish you can only eat at breakfast, I enjoy it at any
time of the day.
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