A nutritious breakfast recipe from Reveal Yourself NZ (or even dessert!)
Ingredients:
VANILLA CHIA
1⁄2 cup coconut milk
1 cup almond milk
1 tsp pure vanilla paste or 11⁄2 tsp pure vanilla extract
1 tbsp pure maple syrup
1⁄2 tsp cinnamon
1 scoop organic vanilla protein powder (optional)
5 tbsp chia seeds
1 Tbsp Waihi Bush Flax Balance Flax Seed Oil
Add Fruit of your choice to top off
CHOCOLATE RAWNOLA
10 pitted dates
1⁄2 cup buckwheat groats
1⁄2 cup rolled oats
1⁄2 cup almonds
1 tbsp raw cacao powder
1 tsp cinnamon
1⁄4 cup flaxseeds
1/3 cup sunflower seeds
1/3 cup cacao nibs
1-2 Tbsp Waihi Bush flax fibre detoxalin
How to make:
1. To make the vanilla chia pot, place all of the ingredients, except the chia seeds, in a blender and process until smooth (or simply whisk together in a bowl). Add the chia seeds and pulse to combine.
2. Pour into a large glass jar, or several smaller jars, seal with a lid and place in the fridge. You may need to stir the mixture every 1-2 hours until fully set to ensure the chia seeds don’t settle at the bottom of the jar. Leave in the fridge for at least 4 hours or overnight to set.
3. To make the rawnola, place the dates in a bowl, cover with boiling water and leave for 10 minutes to soften. Discard the water and put the dates in a food processor.
4. Put the buckwheat in a sieve and rinse until the water runs clear. Add to the softened dates with the remaining ingredients. Pulse the mixture until it just starts to come together (don’t blend – if you over-process this mixture, you’ll make bliss balls). If it’s too dry, add 1⁄2 tbsp extra virgin coconut oil.This chocolate rawnola will store in an airtight container in the fridge for up 10 days.
5. To assemble your chia pots, use your small jars or place a couple of spoonfuls of vanilla chia pot mixture in the bottom of a glass, add 2-3 tbsp of rawnola (and chopped fruit, if desired), another 2-3 tbsp of chia pot mixture, then top with more rawnola and fresh fruit. You could also add a dollop of natural yoghurt.