VANILLA SPICED CHIA PUDDING
WITH ROASTED PEACHES, FRESH RASPBERRY SAUCE & NUT GRANOLA
THE LITTLE GLOSTER – LILLE CABIN
We were very lucky to have the Little Gloster - Lille Cabin cater for our first ever member meet-up event. Their Vanilla Spiced Chia Pudding Breakfast Pots went down a treat - the perfect way to nourish the body after a morning of yoga, fitness and meditation. That’s why we are super excited that they agreed to share the recipe with us so that you can recreate at home.
Chia seeds are a great endurance food and perfect to enjoy before or after your morning yoga session or work out. They are high in omega-3 fatty acids, antioxidants, protein and fiber and can help decrease body weight and fat. The addition of seasonal roasted peaches, raspberries & a nut based granola will leave you feeling energised and ready to take on the day ahead.
Serves: 4-6
INGREDIENTS
Vanilla Spiced Chia Pudding:
½ cup (65g) chia seeds
1 cup cashews (130g) soaked in filtered water for 2 to 8 hours
4 cups (0.5 ltr) filtered water
7 Medjool dates, pitted
Pinch sea salt
¼ tsp cinnamon powder
2 tbsp coconut butter
1 drop chai ‘spice drops’(optional)
4 tsp vanilla extract
1 vanilla bean, optional
Raspberry Sauce (500ml Jar):
4 cups (500g) Fresh Raspberries (Taste one to see how sweet they are) before cooking
½ small Lemon, Juiced
3 tbsp Maple Syrup (to taste)
Roasted Peaches:
3 fresh, very ripe peaches halved and pitted
2 tbsp pure maple syrup or honey
1 tbsp coconut sugar or light brown sugar
1 tsp pure vanilla extract
1 tsp ground cinnamon
1 pinch maldon salt
Nut Based Granola:
The recipe for our nut-based GF granola will be featured in one of the Little Gloster ‘Lille Cabin’ up & coming workshops shortly, so please head to their website and sign up to The Little Gloster newsletter to find out more.
RECIPE
Vanilla Spiced Chia Pudding:
Place chia seeds in a medium size mixing bowl and set aside.
Strain cashews and rinse well. Place in an upright blender add the filtered water, dates, salt, cinnamon, coconut butter and vanilla extract.
Remove seeds from vanilla bean (if using) and add to the blender, place pod in bowl with chia seeds. Blend on high speed for 2 minutes and pour into bowl with chia seeds and vanilla bean pod, whisk well.
Let mixture sit for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping, pudding will thicken fast. Place in the fridge and chill for 1 hour.
Remove from fridge, whisk. Remove vanilla bean pod (if using).
Top Tip: Stored covered in a glass container in the fridge. The chia pudding will keep for up to 5 days.
Raspberry Sauce:
Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
Set a sieve over a bowl/jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds.
Top Tip: Will keep refrigerated in an airtight jar for up to two days.
Roasted Peaches:
Preheat oven to 180 degrees. Pick an oven dish that fits your peaches comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish. Rub dish with a little coconut oil or cooking spray.
In a medium mixing bowl, stir together the maple syrup, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Let them cool, then slice into wedges.
Top Tip: Stored covered in a glass container in the fridge, the roasted peaches will keep for up to 5 days.
To Assemble
Layer all the different ingredients in a glass, so you get a little of everything in each mouthful. Dress the top with a slice of peach and a final sprinkle of granola. Tiny Greek basil leaves are also delicious & beautiful as a final decoration.