I can't believe summer is over already!
I posted this snap on my instagram a few weeks ago of one of my favourite breakfast recipes. There's nothing like a cool glass of chia pudding straight from the fridge on a summer morning. A few of you requested the recipe so I thought it was about time I shared. I'm planning on posting a few more recipes soon (including my experiments with buckwheat and coconut flour pancakes) but in the meantime here is my favourite summery chia combination.
Chia pudding with mango and ginger sauce
1/2 cup white chia seeds
375 ml almond milk
1 teaspoon vanilla extract/ powder
2 tablespoons coconut nectar or rice malt syrup
A pinch of salt
1/2 teaspoon of finely sliced ginger
Toasted coconut flakes
To make the pudding: combine chia seeds, almond milk, vanilla and sweetener. Store the mixture in the fridge for 2-3 hours.
For the mango purée: peel and core your mango then pop it into a food processor/blender with 2 teaspoons of water, the sliced ginger and salt.
After your chia pudding mixture has set a little bit, remove from the fridge and layer into a serving glass / bowl with your mango puree. Cover and allow to set in the fridge overnight. Serve with toasted coconut flakes and enjoy!