Fig & Orange Chia Breakfast Pots

PREP TIME 20 MINUTES (+ STANDING & REFRIGERATION)  SERVES 4

Figs and chia seeds are sources of dietary fibre and protein, which make you feel full. They, along with almonds, are all non-dairy sources of calcium.

 

5 dried figs (80g)

250ml (1 cup) water

500ml (2 cups) almond milk

½ teaspoon vanilla bean powder

1 tablespoon pure maple syrup

1 teaspoon finely grated orange rind

80g (½ cup) white chia seeds

280g (1 cup) coconut yoghurt

150g blueberries

150g blackberries

2 small fresh figs (100g), cut into wedges

75g (½ cup) cherries

5g (¼ cup) edible flowers, optional

 

1     Place dried figs in a small bowl with the water; stand for at least 2 hours. Drain figs; discard liquid.

2     Blend the drained figs in a high-powered blender with almond milk, vanilla powder, syrup and rind until smooth. Transfer mixture to a bowl; whisk in seeds until combined.

3     Pour mixture into 4 x 180ml (¾-cup) glasses, bowls or dishes. Cover; refrigerate for at least 2 hours.

4  Blend yoghurt and half of the blueberries until smooth; spoon evenly among glasses.

5                Serve puddings topped with blackberries, remaining blueberries, fresh figs and cherries. Sprinkle with extra orange rind, extra chia seeds and edible flowers.

 

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