Chia pots

Able to be topped with the seasonal fruit of your choice, these scrumptious and healthy chia seed pots are a great idea to make for special occasion brunches and breakfasts.

Serves 4

Prep

Marinate

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Brought to you by Jalna

Ingredients

1 cup jalna lactose free natural or vanilla yoghurt

1 tablespoon organic raw activated chocolate bukinis

1/2 cup chia seeds

1 1/2 cup almond milk, soy milk or milk of your choice

vanilla pods (split lengthwise with seeds scraped)

1 teaspoon ground cinnamon

organic australian honey

fresh strawberries, blueberries and raspberries (or any of your favourite in season fruit) sliced into halves or segments. edible flowers for garnish

fresh baby mint sprigs

Method

1.Combine chia, milk, vanilla, cinnamon and honey in a container. Mix well, cover and refrigerate overnight.

2.The next day, arrange 4 jars, and fill with 1/3 of your chia pudding.

3.Next up add a few spoonfuls of the Bukinis

4.Now add a delicious helping of Jalna Lactose Free yoghourt, top with your favourite fruits, flowers and mint, screw the top on and keep cool until it’s time to refuel.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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