Blooming Breakfast Jar
Chia Seed Pudding

Breakfasts can be a little boring sometimes, so I thought I would make something pretty to eat in the morning.  First I made the Chia Jam, which could be eaten on anything or even just with a spoon 😆.  I made everything the night before (and it would all keep in the fridge for a good 3 days if you make a few) and in the morning added the yoghurt and pomegranate seeds.

 

Pink Panacotta

 

500 ml Coconut milk (I use Rude Health)

4 Tablespoons Maple Syrup

1 Teaspoon Vanilla Extract

½ teaspoon Pitaya powder

1 teaspoon rose water

1 tablespoon coconut sugar

1 teaspoon agar agar

 

In a saucepan, mix together the coconut milk, maple syrup, vanilla extract, pitaya powder, rose water and coconut sugar.  Bring to a gentle simmer, then add the agar agar powder and stir until completely dissolved.  Pour into separate glass jars (or bowls) and place on the side.  Give it a stir every now and then until it starts to thicken (the agar powder will thicken it quite quickly), otherwise it will separate.  Once it has thickened a little, put in the fridge to cool. Prepare your jam.

 

Chia Seed Jam

 

1 packet frozen raspberries

4 tablespoons chia seeds

3 Tablespoons sweetener (coconut sugar or agave or maple syrup)

 

In a saucepan, heat up the frozen raspberries, stirring occasionally until they’ve melted and broken up.  Add the sweetener and stir with the heat up until it reaches a gentle simmer.  Turn off the heat and remove from the hob.  Add the chia seeds and stir.  Stir every 5 minutes or so until the chia seeds have fattened up and are no longer crunchy.  Put in a jam jar in the fridge.

 

I layered the panacotta, chia seeds and added soya yoghurt and pomegranate seeds on top.  Yum!

For any enquiries, please contact me at admin@josargent.com

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