This is a wonderful light summer breakfast or dessert. Using Greek yoghurt to soak up the chia seeds provides a rich source of protein and calcium while the crunchy nuts and seeds pair beautifully with fresh Summer strawberries. You could also use any other seasonal fruit such as nectarines, peaches or blueberries. This recipe is gluten-free and refined sugar-free and for a dairy-free option just replace the yoghurt with a can of good quality coconut milk.
1-2 Tbspn pure maple syrup – optional (I left this out but if you’re not used to Greek yoghurt, you may like to add it it!)
20 strawberries, hulled and sliced in half
Place all of the ingredients, except the strawberries, into a bowl and stir everything together.
Cover the bowl with cling film and place in the fridge to thicken for 3-4 hours or overnight.
Almond Sesame Crunch
½ cup raw almonds, roughly chopped
2 Tbspn sesame seeds
2 Tbspn pumpkin seeds
2 Tbspn pure maple syrup
Pre-heat the oven to 180°C and line a flat tray with baking paper.
Place all of the ingredients into a bowl and stir together. Pour the mixture out onto the baking paper and bake for ~15 minutes or until golden.
Remove from the oven and leave to cool completely.
Once cool, break into chunks and keep in an air-tight container until you are ready to assemble the puddings.
To assemble the puddings, place 1-2 tablespoons of chia pudding into the bottom of each serving glass. Top each chia pudding with a few sliced strawberries and then layer again with another 1-2 tablespoons of chia pudding. Finish off the puddings by dividing the remaining strawberry slices between the glasses and topping each glass with a few chunks of the almond sesame crunch.