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cedarandjames

Gut friendly Festive Breakie!

Vanilla chai-spiced chia breakfast pudding with blackberries & choc-nut crunch.

(One of my faves from The Beauty Chef book!)


MERRY NOVEMBER EVERYONE!!

What a wonderful time of year. I thought i would post a few recipes this chrissy, this admittedly is far to healthy for xmas day as im certain we will be having a bacon and pancake stack loaded with cream, berries and maple (a champagne if i wasnt with child!) However a good one to try out in the days leading up to christmas. Its a special time so a little more effort and stepping outside of routine is welcomed!


Enjoy and let me know how you go.





1/2 cup water

2 teaspoons loose chai mix 2 chai tea bags

1 cup almond milk

1 1/2 teaspoons raw honey

1/2 teaspoon vanilla bean powder

1/3 cup chia seeds

Natural or coconut yoghurt to serve

Fresh or frozen blackberries.


Choc-nut crunch

2 tablespoons coarsely chopped hazelnuts

2 tablespoons buckwheat groats

1 tablespoon cacao nibs

2 teaspoons cacao powder

2 teaspoons raw honey

1 teaspoon coconut oil, warmed

1/4 teaspoon vanilla bean powder

pink of himalayan

(you can also just use granola if its easierve)



Preheat oven to 200 DC


To prepare the chia puddings, gently simmer the water and chai mix in a small saucepan for 5 min or until its reduced by half. Add the milk, honey and vanilla and bring back to a simmer. Set aside to infuse for 10 min.


While thats happening prepare the choc-nut crunch.

Combine all of the ingredients in a bowl and mix well.

Spread onto a baking tray (lined with paper) in the oven.

Bake for 10 min, stirring occasionally or until browned. Set aside to cool completely.

The mix will crunch up once its cooled.


Strain the infused milk through a tea strainer or squeeze out teabags and discard.

Add the chia seeds and stir to combine.

Set aside for 10-15 min stirring occationally to break up any lumps, until the seeds swell and absorb all of the liquid to make a thick pudding consistency.


To serve, spoon the chia pudding into two serving glasses or small bowls. Top with youghurt, blackberries and choc-nut crunch.


Dig in.


Mary xx


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