This makes an excellent breakfast, snack or dessert! I like to make a few at a time as they will last in the fridge for a few days, then I have them ready for breakfast or can grab one whenever I feel like a healthy, sweet snack. It is best to add the fresh berries on top just before you eat however.
Try mixing it up with different berries; a classic summer combination of raspberries, blueberries and strawberries is great, but blackberries, loganberries and a few currants of any colour make a nice change. Remember currants will be rather sharp, so pair with sweeter fruit or add a little more maple syrup.
This also works well with stewed plums, apples and pears, and a few raw slices on the top.
Vegetarian, Plant Based, Dairy Free, Gluten Free
| Prep Time | 15 minutes |
| Passive Time | 1+ hr |
| Servings |
servings
|
- 2 tblsp chia seeds
- 2 pods cardamom
- 1 tblsp maple syrup or honey
- 200 ml almond milk or other plant based milk
- 200 g mixed berries
- 1/4 tsp cinnamon
Ingredients
|
|
- Remove the seeds from the cardamom pods and crush in a pestle and mortar. Mix the chia seeds, cardamom, maple syrup and milk and refrigerate for a minimum of an hour. You can also leave overnight if you are making this for breakfast.
- Blend 2/3 of the berries with the cinnamon and divide between two glasses.
- Top with the chia seed mix then put the remaining berries on top.
These will last in the fridge for 2 or 3 days so you can make a batch to have for breakfasts. It is best to add the fresh berries just before eating.
Today, Ӏ went to the beach with my kіds.
I found a sea ѕhell and gave it to my 4 year old dauɡhter
and sɑid “You can hear the ocean if you put this to your ear.” She put
the shell to her eaг and screamed. Ꭲhere waѕ
a hermit crab inside and it pinched her ear. She never ᴡants to go back!
LοL I know this is completely off toрic but I had to tell someone!
Well it made me laugh so thanks for sharing!