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!

Breakfast

Butterfly Pea Flower Treat

Banana, PB & Chia Brekkie Pot

Chocolate Porridge

Overnight Oats

Avo Toast

Scrambled Tofu

Mango Granola Bowl

Blooming Breakfast Jar

Coconut and Vanilla Muffins