Vegan Paleo Chia Seed Breakfast
This recipe could not be easier to make. And yet, it packs a massive punch with antioxidants and the good stuff that your gut craves.
Prepare in the evening if you prefer, but it is also possible to eat it as soon as it is ready (all liquid is absorbed and the mixture is holding together and appears creamy).
The recipe also includes easily-accessible ingredients. Many stores store organic wild Alaskan blueberries and organic açaí and haskap berry powder.
Serving suggestion
Recipe (serves 2)
100 ml coconut water
100 g frozen açaí berry pulp (or 1 heaped tsp powder)
4 tbsp coconut yoghurt (2 tbsp each serving)
25 g chia seeds
25 g milled sprouted linseeds
15 g hemp seeds (hulled)
2 tbsp wild Alaskan blueberries (frozen)
1 tbsp cocoa powder
1 tbsp pumpkin seeds
half tsp grated ginger.
Place all ingredients in a large mixing bowl, except the yoghurt.
Mix the ingredients together until well combined. You may wait for a little while before stirring again, as the seeds are absorbing the liquid. If the mixture becomes too thick you may want to add a little more coconut water.
Keep in your fridge overnight or serve.
Top with yoghurt and some fresh or frozen berries, nuts and seeds.