Coeliac Friendly Recipes: Chia Seed Porridge
- Darryl Gibney
- May 31, 2017
- 2 min read
For our cold January mornings we thought no better way to start our day than with Chia Seed Porridge by fantastic Chef Natasha Corrett at Honestly Healthy care of the Coeliac Society. I made this recipe yesterday and can honestly say its so delicious. I would definitely recommend you soak your seeds overnight for a more satisfying taste.
We're really lucky to have a recipe from this amazing Chef today - Natasha is a huge advocate of healthy eating and of course stripping out processed foods and looking at your meals in a more holistic way, hence she was the perfect person to go to when we were looking for a Coeliac Friendly recipe. Natasha is also currently working in partnership with Holland and Barrett to develop their Free-From range in-stores, so all of the ingredients below can be bought in their stores.
CHIA SEED PORRIDGE
SERVES 1
Ingredients
· 3 tbsp milled chia seeds or pre-ground whole chia seeds
· 240ml (8fl oz/1 cup) almond milk
· ½ tsp ground cinnamon
· flaked (slivered) almonds, to sprinkle
Method
· Put all the ingredients except the almonds into a bowl.
· Stir continuously for 1 minute so that the seeds don’t clump together.
· You can either refrigerate overnight and add a little more almond milk in the morning to loosen it up or leave to soak for 15 minutes,
· Sprinkle over the almonds and then enjoy for breakfast.
· Alternatively, you can tip the bowl’s contents into a pan and heat up gently for 3–5 minutes and eat warm (no need to chill overnight).
· Adjust the sweetness with a natural sugar alternative such as agave syrup or xylitol (if needed), or garnish with fresh fruit, nuts, seeds or even a little Kuzu & Berry Compôte
If you'd like to learn more about Natasha's advice on living a 'free-from' life, check out her tips here.
This recipe appears courtesy of Holland & Barrett, for more info, click here
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