SO…what to feed someone who is gluten intolerant, sugar free, dairy free?? Best breakfast or dessert choice ever…right here. Totally full of superfood goodness and who can pass up healthy chocolate…yay Brew Choc.
I confess I am not a fan of chia pudding...but if you blend it as suggested, the texture is improved and it actually becomes quite creamy and therefore delicious. These work best overnight...or even longer. You may need to add more liquid (coconut milk) before creating the parfaits, depending on how thick it all gets while standing.
Breakfast...couldn't be easier or healthier!
Here are a few more brekky suggestions, in case you needed them!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 400 Milliliters coconut milk Recipe
- 80 Grams pure maple syrup
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 40 Grams chia seeds
- Coconut flakes to garnish
- 40 Grams Brew Choc granules BUY
- coconut cream whipped to serve Recipe
- fruit of choice to garnish
Place coconut milk, Brew Choc granules, maple syrup, salt and vanilla into Thermomix bowl and infuse 10 min/90°C/speed 2.
Add chia seeds and stir 30 sec/speed 6. Pour into a heatproof bowl, cover and allow to come to room temperature before refrigerating 24 hours.
Pudding should now be thick and be ‘spoonable’.
Serve in individual glasses, layered with whipped coconut cream, coconut flakes and fresh fruit to garnish…delish with yoghurt, blueberries, mango, raspberries, sliced oranges, bananas or other fresh fruit of choice.