• Lara Flanagan

Chia Banana Cream Parfait

Updated: Feb 29

I have started my next and fifth module of Plantlab Culinary and this one is all about the  Essentials of superfood.  One of the first projects we had to do was create a Chia Parfait.

I have always struggled with chia seeds, as I am not a fan of all the trendy superfoods. It annoys me when something becomes a must-have item to be included on every shopping list. I am however obsessed with the power of nutrition when it comes to healing our bodies and keeping them well.  So, I continue to persevere with superfoods even if at the same time they piss me off.   My initial attempts at chia parfait were a little slimy, but I am getting used to the mouthfeel of the soaked chia seeds and I am learning it is all about what you put with them that is the key!


Most of my ingredients I source from my local health food store, Tenterfield Health.  If you are in Tenterfield, make sure you pop in, check this lovely store out and say hi to Bec.


Chia Banana Cream Parfait

These quantities are good for two serves.

Chia Banana Cream

1 cup almond milk

1 Banana

1 Tablespoon Maple Syrup

1 Teaspoon Vanilla Essence

¼ cup chia seeds

Blend all ingredients except the chis seeds in a blender until smooth.  Then combine with the chia seeds.  I use a fork to occasionally stir for 10 minutes or so to ensure well spread out and not clumping. I also put my chia cream in the fridge overnight though if you don’t want to wait, 15 minutes or so will do it.

Apricot Nut Crumb

½ cup raw cashew nuts

½ cup raw walnuts

6 dried apricots

1 Tablespoon Maple Syrup

Process all ingredients in processor until comes together as a slightly sticky crumb.

I layered the nut crumb and the chia banana cream.  Then I added fresh strawberries and mint.


#VeganRecipes #Healthy #Food #ChiaSeeds #Fortheloveoffood #Chia #Vegan #PlantBased

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