Blueberry chia pots with blue spirulina
Add some vibrant colour to your day with these beauties. Chia pots are easy to make & easy to digest, especially for those with sensitive tummies. This combo adds omega-3 fatty acids, insoluble and soluble fibre, antioxidants, calcium and Vitamin C, E, K, B6, B12 and manganese.
Despite having 3 layers, this recipe is so quick & easy to prepare. However, it’s best to leave the chia pots for 3-4 hours or overnight before eating (to give the chia seeds time to soak). If you want to make in bulk, add layer 1 (pureed fruit) & layer 2 (chia & yoghurt) to 6 Mason jars or glasses and store in the fridge, and you’ll have breakfasts prepared for the rest of the week.
LAYER 1 - PUREED FRUIT (PER POT)
Chop or blitz 1/2 punnet blueberries and spoon into a Mason jar or glass. Blueberries remain low in fodmaps in a serving size of up to 500 grams.
LAYER 2 - CHIA & YOGHURT (PER POT)
170g lactose free yoghurt or 125g coconut yoghurt (dairy free)
2 tablespoons white or black chia
2 tablespoons water (this ensures that the mixture doesn’t get too thick as the chia seeds soak)
1/2 teaspoon blue spirulina (I buy mine from my local whole foods store. It’s expensive but you only need a tiny amount).
Mix all of the ingredients together and spoon on top of pureed fruit. Store in the fridge for 3-4 hours or overnight. If you have a sensitive tummy, be careful to choose a variety without inulin or chickory root.
LAYER 3 - CRUNCHY TOPPING
The crunchy topping is made by combining the dry ingredients with 2 tablespoons of melted coconut oil and 2 tablespoons of maple syrup. There’s enough here for 6 serves (depending on how heavy-handed you are) but it’s hardly worth turning on the oven to make enough for 1 serve!
Bake on a lined tray in moderate oven for 15 mins until crunchy. Allow to cool before storing in air-sealed tupperware or glad bag until using.
pepitas, 23g or 2 tablespoons
sunflower seeds, 6g or 2 teaspoons
rolled oats, 52g or ½ cup
goji berries, 10g or 3 teaspoons
coconut, shredded, dried, 30g or ½ cup
macadamia, 40g or 20 nuts
·2 tablespoons maple syrup
2 tablespoons melted coconut oil
Don’t add the crunchy topper until you’re ready to eat your chia pot or else it will go soggy. Top with extra blueberries and mint leaves if desired.