Crunchy like poppy seeds when dry, and slippery like sago when they have absorbed up to 10 times their volume in liquid, chia seeds are gluten-free power bombs of protein, omega-3 fatty acids and dietary fibre, with more anti-oxidants than blueberries. Add by the spoonful to porridge, smoothies, desserts, cakes and even jams.
150g natural yoghurt
2 tbsp coconut water or fruit juice
1 tbsp desiccated coconut
1 tbsp honey, maple syrup or agave syrup
1 tbsp chia seeds
fresh fruit for serving
toasted shredded coconut for serving
1. Whisk the yoghurt, coconut water, coconut and honey in a bowl until combined. Add the chia seeds and whisk again, and refrigerate for 30 minutes or until the chia seeds have absorbed the liquid and thickened the yoghurt.
2. Serve in a bowl or a breakfast glass, and top with diced mango, fresh berries and toasted coconut and serve. Or just spoon the chia yoghurt over your muesli, granola or poached fruit.