Chia Bowls with Spiced Mead Berries
Author: Christina Soong | The Hungry Australian
Recipe type: Breakfast or Dessert
Cuisine: Australian
Serves: 6
- INGREDIENTS
- 1 cup white chia seeds
- 1.5 cup milk (I used a mixture of cow's milk and soy milk)
- 1 teaspoon vanilla bean extract
- 1 tablespoon vino cotto
- 2 tablespoons honey (or to taste)
- 1 packet mixed frozen berries
- 3 tablespoon spiced mead
- 1.5 tablespoons orange juice
- Fresh fruit - a few figs or a punnet of strawberries, raspberries or blueberries
- A few roasted and salted pistachios, shelled and roughly chopped (optional)
- In a medium bowl, mix chia seeds with milk, vanilla, vino cotto and honey until thoroughly combined.
- Cover and leave overnight in the fridge.
- In a small saucepan mix berries with mead and orange juice. Cook over a medium heat for 8 minutes and then leave to cool.
- To assemble, wash, hull and dice the strawberries and wash the blueberries.
- Spoon a few tablespoons of chia into a bowl and then top with a few tablespoons of stewed fruit and fresh fruit.
- Garnish with pistachios if desired.
If you leave the chia mixture for a while (or overnight) and the mixture becomes too thick simply whisk in some extra milk before adding the fruit.
Recipe by The Hungry Australian at https://hungryaustralian.com/2015/09/chia-bowls-with-spiced-mead-berries/
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