Chia Parfait Apple Crunch2016-03-15
As always, adapt this recipe with seasonal elements of your choice; plums, peaches, pineapple, berries or pears may be high-quality instead of apples. It’s easily made vegan via leaving out the yogurt or using coconut yogurt.
Quick Chia Pudding
1 cup milk of choice (we usually use oat milk, almond milk or coconut milk)
4 tbsp chia seeds
zest from ½ lemon
Warm Apple Crunch
1-2 tbsp butter, ghee or coconut oil
1-2 tbsp honey, maple syrup or brown rice syrup
1 large apple
¼ cup / 60 ml sunflower seeds
¼ cup / 60 ml pumpkin seeds
¼ cup / 60 ml hazelnuts
1/2 tsp ground cinnamon
1 pinch ground ginger
1 pinch sea salt
Elements for layering
6 small glasses
full-fat plain yogurt or coconut yogurt
chopped fresh apples
bee pollen, optional
Preparing the chia pudding: Combine all ingredients in a bowl, set aside for 15-30 minutes and stir every now and then. You can add a few teaspoons honey or maple syrup if you prefer it a little sweet.
Preparing the warm apple crunch: Chop the apples into small dices. Heat butter and honey in a skillet. Add apples, sunflower seeds, pumpkin seeds and hazelnut and spices and cook for about 7-8 minutes, stirring every now and then until the apples are golden and soft and the seeds and nuts are crispy.
Layering: Place a few spoonfuls of chia pudding in the bottom of 6 small glasses. Then add a dollop of nut butter, followed by a few spoonfuls of yogurt. Finally top with the warm apple crunch mixed with a few fresh apple slices and a sprinkle of bee pollen. Drizzle over some extra honey or maple syrup if preferred. Enjoy!