This power breakfast is high is protein, vitamins and fibre and if possible is best prepared the day before. It can be served in glasses, bowls or in jam jars as a ‘on the go’ breakfast if you know you have a busy day ahead. You can also change the powder in the mix, I’ve used Maqui Berry which is rich in antioxidants but for a serious morning boost include some Matcha Powder – you can also leave it plain!
1¼ cups coconut milk
¼ cup chia seeds
1 tbsp with ground flax seeds
1 tsp sesame seeds
pinch of Himalayan salt
1 tsp vanilla extract
1 tbsp Maqui Berry Powder
1 tub of coconut yoghurt – I use CoYo
splash of vanilla essence
Mixed Berry Compote – I used organic frozen berries but you can use whatever fruits you like best
1-2 tbsp maple syrup
Blend together the date, vanilla essence and coconut milk, making sure the date has broken down completely – I use a Nutribullet for this but any blender will do.
In a bowl mix together the chia, sesame and flax seeds with the pinch of salt, pour in the coconut milk mixture and stir thoroughly.
Cover and place in the fridge for a couple of hours to let the chia seeds swell. I tend to check on it an hour in and give it a good stir as it can get quite thick at the bottom of the bowl.
Now make the compote – put the berries into a pan with the maple syrup and bring to a gentle boil then reduce the heat to a simmer. Cook for a further 5 mins and taste to check for sweetness. Leave to cool.
When you are ready to layer the parfaits, whip the coconut yoghurt with a hand whisk and add a splash of vanilla essence – this should make it the consistency of lightly whipped double cream
Get your glasses, jam jars or bowls and spoon in the chia mixture, then spoon on the coconut yoghurt, place in the fridge for about 30 mins allowing the coconut yoghurt to set slightly.
Before you are about to eat spoon the compote over and enjoy. Alternatively pop on lid on the jar to take to work!