|Chia Seed Porridge with Almond Milk||| Print ||
The gelatinous nature of chia assists digestion, plus it's delicious!
2 cups organic or insecticide-free raw almonds
¾ cup chia seeds
2 cups rolled oats
¾ cup raisins
¾ cup pepitas
¾ cup sunflower seeds
4 organic medjool dates, seeds removed
½ cup dried cranberries (optional)
organic ground cinnamon
organic ground ginger
Nut Milk Bag
The night before soak the following in water (leave on the bench with a plate to cover):
Bowl One - Medium: Cover the almonds with water
Bowl Two - Small: Cover chia seeds with water (forms a gel)
Bowl Three - Large: Combine oats, raisins, pepitas, sunflower seeds, dates and cranberries.
How to make Almond Milk
In the morning, drain & rinse the almonds. Then put approx 3/4 cup almonds at a time in a blender with water, process into a milky liquid. Empty into a jug. Repeat until you have used all the almonds. Strain through a nut milk bag and set aside. (Keep the pulp for chocolate or meatloaf recipes)
Chia Seed Porridge Add chia seed gel to blender. Drain and rinse the oat mixture and add a little (about a third) to the blender with chia, some almond milk, dash of cinnamon, dash of ginger and a small squeeze of lemon juice. Blend until smooth. You may need to do this in stages depending on the size of your blender. Reserve some of the oat/seed mixture unblended so that it adds colour and texture to the overall mixture.
Once all stages have been completed, stir in reserved oat/seed mixture and keep porridge in a lidded Tupperware in the fridge. Keep leftover almond milk in a jar in the fridge to serve with porridge each morning.
To Serve Spoon chia seed porridge into bowls, top with almond milk and some fresh blueberries, banana's, strawberries etc.
Keeps in the fridge for 3-4 days.
This recipe was kindly shared by goodness customer, Linda Wells from It's Up To You!
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