Chia Parfait & Autumn Apple Crunch

This recipe is the perfect seasonal sweet treat, for those looking avoid the guilt of ingesting the crack-like sugar substance.  None of the ingredients are set in stone, but if you aren’t the most gifted in the kitchen, this provides a great starting point. Start tricking your kids and sweet craving loved ones into consuming this deceptively nutritious and satisfying snack.

Let us know what you think?

Ingredients

Quick Chia Pudding
1 cup milk of choice (we usually use oat milk, almond milk or coconut milk)

5 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
nut butter
chopped fresh apples
bee pollen, optional

 

via green kitchen stories

Instructions

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.
Note: This is a quick version of chia pudding. If you are instead letting it soak overnight, you can use almost twice the amount of liquid and get the same consistency. 

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!

Leave a Reply