We are thrilled to be sharing this weeks mouth watering recipe of Chia Pudding Parfait by our one and only The Bare Scientist.
Chia Pudding Parfait.
So many delicious things going on in this glass! Chia seeds were soaked overnight in almond milk with Selvaorganic ‘s lucuma powder. This naturally sweet powder is amazing as it has a low glycemic index value for those that have to be more aware of blood glucose levels. Granola in of course one of my favourite flavours: cinnamon. I made a berry and yuzu smoothie for some zest in this and also added plant based yoghurt and some berries. Hope everyone is enjoying their Monday that we’ve all been blessed with. Over and out!
1 cup of whole chia seeds
2 cups of almond milk (or liquid of choice)
3 tbs lucuma powder
Alpro soya yoghurt
1 cup of oats
2 tbs maple syrup
Berry smoothie (1 banana, 1/2 granny smith, 1 cup of mixed berries: strawberry; raspberry; blueberry, juice of citrus fruit as yuzu may not be available and 1 cup of almond milk)
Add the chia seeds in the almond milk and mix in the lucuma powder. Leave to soak overnight or for a few hours
Toast the oats in a baking tray on Gas Mark 6 (200 degrees C) for 10-15 minutes.
Add maple syrup to the toasted oats and mix with cinnamon to taste (I am quite heavy handed with the cinnamon)
For the smoothie blend all ingredients and leave in the fridge. I made it quite runny so it could seep into the yoghurt later of the parfait more.
The fun bit: add the chia pudding to the bottom of your glass. Add a layer of granola and then some yoghurt. Drizzle a little of the smoothie in (2 tbs or so) and keep layering
Thank you very much to The Bare Scientist.
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