Happy Friday! I have another delicious breakfast recipe for you. As you can tell, I’m currently on a little bit of a health kick.. Well at breakfast anyway. I figured if I start the morning right, I’m entitled to a trough of fries by the end of the day.
On this particular morning I was craving trifle. You know, the trifle you get at your third cousin’s wedding that was made by his aunt and has been sitting around for a few hours so the sponge fingers have all but disintegrated.. Yep that trifle. Since it was 9am in the morning, I decide to make a healthy version and this is what I came up with.
If you have visited my blog in the past, you will know that I adore breakfasts that look like desserts. I did the green smoothie thing for a while, but they’re not the most attractive things and as they say we eat with our eyes. As a result, a lot of my breakfast options are ladled in cream and chocolate sprinkles. Thankfully this chia pudding not only looks good, its good for you.If you’ve never had chia pudding, the texture can be a little strange at first. When soaked in water or milk, they swell up and develop a gelatinous texture. This is perfect for simulating the jelly in a trifle or for making jams. Chia seeds are packed with antioxidants and are high in fibre. They soak up flavours, so if you leave this chia pudding to sit for a little while the flavours will mingle and give you a more authentic trifle experience.
¼ cup chia seeds
½ cup coconut water
½ cup chopped mixed fruits (I used a green apple, strawberries and blueberries)
1-tablespoon maple syrup (optional)
¼ cup dairy-free custard
Begin by stirring the coconut water into the chia seeds and set aside. If you would like to add a sweetener to your chia pudding, add it along with the coconut water. Depending on sweetness of you coconut water, a sweetener may not be necessary. Cut the fruits into bite-size pieces, leaving the blueberries whole. You can use you choice of fruits, these just happen to be some of my favourites.Stir the fruits into the chia pudding and leave in the fridge for at least 30 minutes. This allows the chia pudding to set further and all the flavours infuse. You want the pudding to have quite a firm texture that holds the fruits in place.When you’re ready to eat remove the chia pudding from the fridge and top with your dairy-free custard of choice. The Alpro custard is one of the best vegan alternative products I have ever tasted IT.IS.SPOT.ON. Sometimes I sit and eat it all on its own or top it with crushed cookies as a quick dessert.
This is one of my favourite breakfasts at the moment, I love the jelly-like texture combined with the fresh fruit and sweet custard. If you’d like an extra crunch, you could add toasted oats on top.