Almond and Citrus Chia:
2 cups almond milk
1/2 cup organic chia seeds
1 lime
2 Tbs agave nectar
2 tsp of Acai powder
Smoked Almond and Agave Granola:
1/2 cup smoked almonds
1/4 cup puffed amaranth
1/4 cup pecans
1/4 cup sunflower seeds
1/2 cup agave nectar
Blueberry and Maple Sauce:
1 cup frozen blueberries
1/4 cup sugar
1/4 cup maple syrup
Fresh Berries:
6 fresh strawberries
1/3 cup fresh blueberries
1/3 cup fresh raspberries
1/3 cup pomegranate seeds
Almond and Citrus Chia:
In a medium size bowl combine the juice and zest of lime, almond milk and agave. Stir until combined, pour in the chia seeds, acai powder and whisk thoroughly. Refrigerate overnight or until desired thickness is achieved.
Smoked Almond and Agave Granola:
Heat oven to 180 C. Roast all nuts and seeds except the smoked almonds for 10 minutes in oven. Let cool slightly, then pulse all nuts and seeds in food processor till roughly broken down. Reduce oven temperature to 160 C. Mix together the pulsed nuts and seeds with the agave, spread out on a baking tray and bake for 30-35 minutes, take out and let cool in a dry environment. Once cool place in an airtight container and in the cupboard, granola will last upwards of 3 weeks stored correctly.
Blueberry and Maple Sauce:
Combine the frozen blueberries and sugar in a small pot on stove top set to a low-medium heat. Simmer while stirring every so often for 20 minutes, working carefully add the contents of pot into a blender with the maple syrup and 2 tablespoons of water, blended on a high setting till smooth. Pour sauce into container and store in fridge until required.
To Serve:
Divide chia between 4 serving bowls. Add the fresh berries and sauce, a few scoops of the smoked almond and agave granola. Garnish with lemon balm or mint for a nice added hit of flavour.
Recipe provided by Born In Brunswick
