The fantastic Samantha Hadadi from Nourished Naturally has provided us with another super recipe this month which is sure to make your morning breakfast much more enjoyable and healthy too. Chia Pudding is all the rage right now and by adding JAZZ™ and ginger it’s taken to another level. Give it a try!
Ingredients (Serves 2-4)
For the chia pudding –
1/2 cup chia seeds
2 cups oat milk
1 tsp – 1 tbsp maple syrup (optional)
Pinch cinnamon (optional)
For the caramelised apples –
3 JAZZ™ Apples cored
2 tbsp butter, vegan or otherwise, or coconut oil
1 tbsp coconut sugar (I used Coconut Merchant)
1/2-1 tsp cinnamon (to taste)
Handful chopped pecans
For the ginger crumble –
3/4 cup ground almonds
4.5 tbsp oats
1 tbsp maple syrup
1 tbsp vegan butter or coconut oil, softened
1/4 tsp – 1 tsp ginger powder (to taste – I like a lot!)
To serve: pomegranate seeds, berries (optional)
- Start by making your chia pudding the night before. Blend the chia seeds with the milk, syrup and vanilla paste until creamy. Pour into a bowl or individual dishes, and stir after fifteen minutes or so. Place in the fridge to thicken overnight.
- Preheat your oven to 180C. Next, make your crumble by combining the ingredients together with your fingers until they form a crumbly mix. Place on a lined baking tray and bake for 8-12 minutes, or until golden and slightly crisp.
- In the morning, heat your butter for the caramelised apples in a pan until melted. Add the apples and cook, stirring often, until softened (around five minutes). Stir in the remaining ingredients and heat for a further few minutes.
- Serve the puddings topped with spoonfuls of warm caramelised apples and ginger crumble, then scatter over any toppings and enjoy!