Chia & Raspberry Breakfast By Green Kitchen Stories

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Serves 1

Feel free to play around with this recipe. You could replace the raspberries with other berries or mashed fruit and the milk with freshly squeezed juice. Or you could blend some dates with the milk and serve it as a dessert. Use whatever toppings you prefer. We do recommend including some kind of nut butter, it adds a nice balance to the sweet and tangy fruit flavors.

1 cup / 125 g fresh or thawed frozen raspberries
1 pinch ground vanilla
3 tbsp desiccated coconut, unsweetened
3 tbsp chia seeds
1 cup / 240 ml plant milk (we prefer almond, coconut or oat milk)

Topping
nut butter
hemp seeds
kiwi
fresh mint

Mash the berries in a bowl using a fork. Add vanilla, coconut and chia seeds and combine. Pour over the milk and mix. Set aside to soak for minimum 30 minutes or overnight in the fridge. Serve in a bowl or jar topped with nut butter, hemp seeds, fruit and mint.

Read more 👇🏻

http://www.greenkitchenstories.com/chia-raspberry-breakfast/

 

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