The cacao in this recipe adds a bit of decadence, but it’s still completely healthy, so enjoy!
Prepare this chia pudding (without the topping) the night before for an almost instant breakfast.
- 1 apple or pear (skin on), grated
- 160 g (2 oz//3 cup) chia seeds
- 20 g (3⁄4 oz/¼ cup) rolled (traditional/porridge) oats
- 2 tbsp raw cacao powder
- ½ tsp finely grated fresh ginger
- 200 ml (7 oz) tinned coconut milk
- 200 ml (7 oz) fresh or unsweetened coconut water or water
- honey or stevia, to taste (optional)
- julienned apple (skin on)
- sunflower kernels
- raw cacao nibs
- edible flowers
- coconut milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Refrigeration time: 2 hrs overnight
Combine the apple or pear with the chia seeds, oats, cacao powder and ginger in a bowl and mix well. Add the liquids and stir until combined. Cover and refrigerate for at least 1–2 hours or overnight, stirring occasionally, until thickened. If the pudding becomes too thick, thin with a little water, coconut milk or coconut water to the consistency you like.
Taste the pudding and, if necessary, add a drizzle of honey or a drop or two of stevia to adjust the sweetness to your liking.
Serve the chia pudding into bowls and top with the apple, sun flower kernels, cacao nibs, flowers and coconut milk.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.