We are big chia pudding fans in our house. Every now and again traditional porridge makes it way back into our bowls but for whatever reason that oats don’t always sit well with us. Sometimes they start to feel a little too heavy so we know it’s time for a switch, so this is the perfect little switch up from oats or chia pudding in the mornings and you can prepare a batch to last you a few days.
I wanted to make something a little prettier for our breakfasts, keep it gluten-free, high protein and of course, tasty. These pretty little pots fit the bill perfectly and cost next to nothing to prepare.
If you haven’t used Maca Powder yet, it’s time to introduce it into your diet. We’ve been including it daily for at least a year now. My most typical way is to add a teaspoon to my mylk infusion in the mornings but it’s earthy, caramel taste lends itself perfectly to this recipe.
Maca is a root traditionally used by the Inca people for its energizing and revitalizing properties. It is packed full of vitamins, minerals and all of the essential amino acids we need for daily life.
Maca can also be particularly helpful in optimising and assisting the balance of our entire endocrine system i.e. hormones. For this reason, I urge you to do your own research before consuming it regularly if you are breastfeeding or pregnant.
It's now available in the health food aisle of most large supermarkets and of course, readily available at smaller health food stores or bulk stores if you want to try a little before you grab a bigger bag.
Salted Caramel Quinoa Parfait
Makes 4 serves
GF, DF, paleo, nut free, RSF, vegan
Prep time + tidy up: 30 mins (soaking time)
Cook time: 5 mins
Salted Caramel Quinoa
1 cup quinoa flakes or 1 cup rolled oats (you will need to soak oats longer – at least 2 hours – and they may contain traces of gluten)
1/4 cup linseed seeds
1 tsp maca powder
1 tbsp maple syrup
1 cup coconut water
1 cup coconut milk or whatever milk you usually use
1/2 tsp pink salt
Berry Chia Jam
1 cup frozen berries – I used raspberries in this recipe
2 tbsp maple syrup
1 tbsp lemon juice
2 tbsp white or black chia seeds - I used a mixture
Place all the ingredients for the quinoa in a bowl, mix well together and let soak for at least 30 mins.
Once they have soaked, place in a blender and blend until smooth.
While the quinoa is soaking, you can prepare the berry jam.
Place a pot on a medium heat and add the berries. Heat until just defrosted then add the maple and lemon juice. Let simmer gently for 5 mins then remove from heat and stir in the chia seeds. This mixture will thicken as it cools.
You can add the warm jam straight to the jars you wish to use and then place in the fridge to cool. Once cold, pour your quinoa mixture on top and let everything chill in the fridge.
To eat, top with hemp seeds, extra berries, pepitas, cacao nibs, whatever is in your pantry. Drizzle with a little extra maple syrup and enjoy.
You can also enjoy this recipe warmed up the next day. Just heat slowly in a pot before serving.
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox. You'll also receive 10% off your first online order.
You may also like
Choc Cherry No-Churn Ice-Cream with Bianca of The Girl in the Green Apron
We may be halfway through Autumn but does that mean it's too cold for ice cream? No. Never. It's always ice cream wea...
Sweet Potato Chocolate Waffles with Dasha of The Peckish Girl
Gold Coast-based food blogger Dasha of The Peckish Girl is our guest contributor this week. She's created a quick and...
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...
Chewy Choc-Beetroot and Walnut Cookies with Bianca of Family of Vegans
This week on the blog, we're joined by Bianca, the vegan mama behind the Insta account @familyofvegans. Bianca and he...