Chia Pudding

A quick prepare ahead gluten-free breakfast

 

Servings: 4

Total Time: 30 minutes

 

Ingredients: 

  • 1 cup coconut milk
  • 1 cup unsweetened almond milk
  • 1/4 cup roughly chopped medjool dates
  • 1 cinnamon stick
  • 1/2 cup chia seeds
  • 125g strawberries, roughly chopped
  • GLUTEN-FREE SPICED GRANOLA
  • 2 cups quinoa, rinsed, drained
  • 11/2 cups raw mixed nuts
  • 1/4 cup desiccated coconut
  • 2 tsp ground allspice
  • 1/4 cup tahini
  • 1/4 cup honey

 

Method:

    • Combine the coconut milk, almond milk, date and cinnamon stick in a saucepan.
    • Place over medium-low heat, cover and bring to the boil. Remove from the heat and set aside to cool and infuse. Remove the cinnamon stick
    • Pour into a bowl and stir through the chia seeds. Cover and refrigerate overnight.
    • For the granola
    • Preheat the oven to 140°C and line a large baking tray with baking paper.
    • Combine the quinoa, nuts, coconut and allspice in a large bowl. Stir the tahini and honey together in a small bowl, then add to the quinoa mixture. Stir through until evenly combined.
    • Spread evenly onto the tray and cook, stirring occasionally (be gentle as you want to it to clump into crunchy clusters), for 1 hour or until golden.
    • Cool completely and store in an airtight container for up to two weeks.
    • The next day, layer the chia pudding into bowls or jars with some granola and the strawberries.