Chia bowls are such a tasty and versatile breakfast option. When I was commuting to work in an office they were a great portable food option. I would just leave chia seeds in almond milk overnight, top them with fresh fruit and nut butter and take them in a mason jar for an early meal at my desk.
Recently I have been getting back into chia puddings, they are simple, stripped down, wholefood based and cool in the warm summer weather. These two puddings are my favourites, they are dairy and gluten free and plant based with no refined sugar. I use homemade almond milk to make mine but you could also use oat, rice or cashew milk.
Fig and Almond Pudding (Serves 1 large)
1 Dessert Spoon Almond Butter
Orange, Avocado and Cacao Pudding (Serves 1 large)
Small Handful Blueberries
Pudding Base (Serves 1 large)
4 Tablespoons Chia Seeds
1 Cup Almond Milk (or other milk)
Mix chia seeds (and passionfruit if relevant to the recipe) and milk well and leave covered in the fridge for 30 minutes or more. When ready to serve top with the fruit and cacao nibs. Medjool dates can be used for additional sweetening. Enjoy!
I have more photo diaries coming up soon and am dabbling in some new recipes this week. Let me know what sort of recipes you are interested in? What do you want to see more of on Tea and Sage?