Redcurrant and Chia Breakfast Pot. Ready for action!
All you need for this easy and gorgeous vegan breakfast is a food processor and a fridge. It’s that super easy, lightning quick and totally nutritious. What a lovely, healthy start to the day.
Chia seeds are one of the healthiest foods known to man and are the nutritious seeds of a plant related to the mint family! Funky grass never tastes this good!! This tiny little seed acts a little like a sponge – becoming slimy and swelling up when soaked in liquid. Because of this, chia is best served mixed into something creamy and delicious…. in this case coconut milk! It can also be sprinkle on things liked salads or smoothies, like little seedy nutritional bombs!
This treat breakfast is also a perfect way to use up all those inevitable fruity autumn leftovers you (hopefully) have lurking in the corners of your fridge. We had some mango bits and some red-currants that worked perfectly, in a very random way. Sweet and sour…..bhom and mmmmmmm!
Any autumn berries would be find here, blackberries and elderberries spring to mind (as I can see them growing outside the window!) We have an awesome little project planned for the next couple of weeks when we make Beach House Garden Jam for the first time. Our plum tree has sought shelter under a dry stone wall, all the protected branches (from the vicious gales we get up here) are flourishing and its looking like a bumper plum crop this year. Add to that a healthy Barsdey apple presence from our new apple tree and the ubiquitous blackberries swathe that is taking over parts of the garden and we’re looking good for tasty, sugarfree jam this year. Does anybody know any good sugar free jam recipes?
For a more local/ accessible sweet fruit, why not go for a plum. Oh, plum and blackberries, now we are talking in a sensation and seasonal fashion.
With bags of redcurrants at this time of year, what better way to use them?!
The Bits – for 4
1 cup of vegan yoghurt
1 small mango (or sweet fruit of your choice)
4 handfuls of seasonal berries (whatever you have in your fridge)
500ml coconut milk
1/2 cup chia seeds
1 date (optional added sweetness)
1/2 cup of linseeds
4 drops vanilla extract
Do It
Blend the yoghurt and mango and pour into the serving glasses.
Make a berry layer on top using half of the berries.
Next blend up the coconut milk with the date (it sweetens the milk a little), pour out into a bowl, and mix in the chia seeds, linseeds, and vanilla extract. Put this in the fridge for 20 minutes to cool and swell (or for as long as you can resist it’s charms for).
When the chia mixture feels thick-ish, pour it on top of the fruit layer in the serving glasses. Finally top with the remainder of the fruit.
Serve
Can be kept in the fridge for a couple of hours but better served straight away – dive straight in!
Foodie Fact
The benefits of Chia seeds are far and wide, with vast quantities of Omega-3 good fats and fibre being particular highlights. Try drinking a large mug of lukewarm water with a chunk of lemon squeezed into it while you are preparing this breakfast, the perfect de-tox first thing in the morning.
Enjoy Xxx Sending you love this happy morning, Jane X
Cor! What a pleasant way to start the day.
beach house kitchen 