It has a *gorgeous* color and was surprisingly good! I think it would work well with raspberries or blueberries, too. I didn’t have a lot of toppings around, so I threw in some pepitas for color, but I ended up not really liking the addition. I think coconut flakes would be a much better choice.
½ cup chia seeds
2 ¼ cups non-dairy milk (I used lactose-free cow’s milk)
½ cup strawberries (fresh or frozen)
½ cup beets, cubed and steamed
1 tsp. vanilla extract
4 Tbsp. maple syrup (or a bit more or less, to taste)
optional toppings: berries, nuts, seeds, coconut flakes, granola
Put the chia seeds in a medium bowl.
In a blender or food processor, pour non-dairy milk, strawberries, beets, vanilla, and maple syrup. Blend until completely smooth.
Slowly pour the liquid mixture into the bowl with the chia seeds while stirring. Stir until thoroughly mixed. Place in the fridge and let it sit overnight, or at least 4-5 hours.
When ready to eat, stir in maple syrup; top with desired toppings such as strawberries, flaxseeds, coconut, or granola.

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