Chia seeds are nutritious and easy to prepare. They are tiny but act like a sponge when soaked in milk and form a smooth easy to eat breakfast porridge or snack.
The mint sugar is so simple to make. Just place a teaspoon or two of granulated sugar in a pestle, add 6 young, bright green, freshly picked mint leaves and bring the two together. The sugar crystals pick up the flavour of the mint and they also take on a bright green colour. The sugar can be sprinkled on the chia porridge. It tastes divine. So fresh and seasonal.
4 tbsp chia seeds (whole or milled - either will do)
400 ml Oat Drink
100 g strawberries, hulled
For the mint sugar
2 tsp granulated sugar
6 fresh mint leaves
The evening before you want to eat the chia porridge for breakfast, place the chia seeds in a bowl and stir in the Oat Drink. Whisk with a fork to ensure all the little seeds become wet.
The following morning place the strawberries in a food processor and whizz until they produce a lovely purée. Set to one side.
To make the mint sugar - place the granulated sugar and mint leaves in a mortar and grind with a pestle until the mint leaves have been broken down and the sugar has turned green. You should smell the fresh mint oils at this point.
To assemble the chia porridge. Layer the hydrated chia seeds between layers of strawberry purée and top with a light sprinkling of bright green mint sugar.
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