TOTAL TIME: 5 MINUTES PLUS 2 HOURS OF REFRIGERATION • FOR 6 PEOPLE
The key to the feel of this creamy but crunchy breakfast is in tiny chia seeds, that are full of main vitamins like omega-3 fatty acids, calcium, magnesium, and extra.
INGREDIENTS :
- 1/2 cup black chia seeds
- 3 tablespoons agave syrup
- 2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
- 1 (14 ounces) can gentle coconut milk, shaken
- 1 cup almond milk or different non-dairy milk
- Berries, for garnish
- Pepitas, for garnish
Instructions:
- In a big bowl, mix the chia seeds, agave syrup, vanilla and salt, ensuring there aren’t any lumps. Whisk the coconut and almond milks.
- Switch to a jar, cowl and refrigerate for a minimum of 2 hours. Serve garnished with berries and pumpkin seeds.
Dietary contributions:
PER SERVING 255 energy, 19.5g fats (12.5g saturated fats), 4g protein, 80mg sodium, 17g carbohydrates, 7g fiber, 7g sugars (7g added sugars), 0 mg of ldl cholesterol
ADVICE :
Do you’ve got any chia seeds left? Flip them into raspberry-chia jam. In a small saucepan, prepare dinner 2 cups raspberries over medium warmth, stirring often, till fruit breaks down and liquid turns into syrupy, about 8 minutes. Take away from the warmth and stir in 1 tablespoon of lemon juice and maple syrup, then stir in 2 tablespoons of chia seeds. Go away to face for a minimum of 20 minutes (the combination ought to thicken barely). Get pleasure from on entire grain toast.
