Vegan_Food_and_Living_Cookbook_-_Spring_2019

Apple, pear & berry

chia pudding

GF DF EF V

Serves 4 | Prep 20 mins plus chilling |
Cook 10 mins | Calories 683 (per serving)

8 tbsp chia seeds

675ml (23fl oz) almond
milk

2 tbsp maple syrup

1 tsp cinnamon

½ tsp vanilla powder

2 apples

2 pears

200g (7oz) blackberries

200g (7oz) raspberries

2 tbsp water

TOPPINGS

16 tbsp plain

non-dairy yoghurt

raspberries

blackberries

dark chocolate

pistachios

1 Get your mantra track playing, start chanting and grab a
large mixing bowl. Add the chia seeds, cinnamon, vanilla,
maple syrup and almond milk. Using a mixing spoon, stir
everything together smoothly and consciously while you
chant, until well mixed. Move the bowl into the fridge for
about 1 hour to thicken and gel up. Check and stir the
mixture every now and then. Keep the mantra playing in
the background.

2 Ten minutes before the chia pudding is ready to come

out of the fridge, make the berry compote. Add the

raspberries, blackberries, maple syrup and water into a

medium-sized pan, then place it over a medium heat. Stir

together for 10 minutes, pressing the fruit and breaking

it down as you stir it and chant. When the sauce has

thickened into a compote consistency, remove it from the

heat and set it aside to cool.

3 Grate the apple and pear. Remove the chia pudding

from the fridge and stir the apple and pear into it until

everything is well mixed. Place it back into

the fridge.

4 When the fruit compote has cooled, prepare the chia

puddings. Place a quarter of the chia pudding into a bowl,

followed by 2 tbsp yoghurt and a quarter of the berry

compote. Repeat this process one more time to complete

one serving. When this is done, repeat for the remaining

three bowls. Lastly, top the bowls with some raspberries,

blackberries, pistachios and dark chocolate to serve. Chant

a long Sat Nam over the bowls, before serving for a

final blessing.

Total fat Saturates Salt Sugar Protein

41.6g 29.8g 0.2g 50g 11. 3 g

Breakfast