I really love chia seeds for breakfast – they’re filling (meaning I’m not left looking for a mid-morning snack!), easy to prepare and, when combined with the right ingredients, super delicious! Here I’ve used coconut milk for a rich and creamy texture without the dairy, and jam, which gives a delightful flavour along with a touch of sweetness. Want an apricot chia pudding? Use apricot jam! The touch of zest adds a nice citrus hint, and given how often orange and lemon skins end up in the compost (or worse, the bin) after being eaten or juiced, it’s really a free ingredient, so if you’ve got some, throw it in. This is my favourite type of recipe – one guideline, endless possibilities. Enjoy!
Serves 5
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Coconut milk
Jam or Coulis
Orange or Lemon zest
Method
This recipe can be found on page 43 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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