Creamy Chia

Looking for something a little bit different for breakfast?

Why not try creamy chia?
It's amazingly high in Omega-3 and protein and provides a great start to the day.
It's fast to make and gluten free.

I found Creamy Chia through Petite Kitchen, here.
We've made our own personal alterations though, finding the coconut milk too rich for us to stomach.

Instead, this is how I make our Creamy Chia:

2 T chia
1/2c water
1c plain natural yoghurt (use flavoured if you prefer)
1 T honey (don't add if your yoghurt is flavoured)
1/4c fine coconut
2 T currants (or other dried fruit)

Start by mixing the chia seeds into the water, in a bowl or mixing jug.
Let it stand a few minutes till the chia absorbs the water into a gel.
I often make this while cooking dinner - it is SO nice getting up in the morning knowing that breakfast is already made!
Add other ingredients and mix.
Cover and refrigerate overnight (or for a couple of hours).
Serve with fresh or tinned fruit and a sprinkle of cinnamon.

I really enjoy it with cubes of fresh orange.  Munchkin loves his with babaco (but then he just loves babaco - a relative of papaya!).  You could try banana, tinned peaches, or frozen berries.

YUMMY!
Chia is one of those amazing ancient grains that was nearly lost to us, and is now making a resurgence.  It is expensive compared to most foods I generally buy, at about $3.06 per 100g at my local PakNSave bulk bins (significantly more expensive again if you have to buy it in little bags of Ceres Organics or similar).  BUT, a very little really can go a long way.  To make this breakfast, the chia only costs 76c.
This recipe makes enough for Munchkin and I to have breakfast, any leftovers disappear for afternoon tea or supper but there always any!  Munchkin frequently asks for Creamy Chia for dessert now too, after having it once on a soup and toast night.

Amy