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Rhubarb, Ginger & Apple Chia Cups

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Layered gingery chia mix with rhubarb apple & seeds

This is my latest favourite breakfast. It is so easy to make & convenient; you can make it days in advance & store it in the fridge. By layering up the ingredients in a jam jar/ small mason jars, you can have a grab and go breakfast which looks really pretty (and PINK)!! Of course, you can eat it at anytime of day as a delicious healthy snack too.

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These cups are high in protein & fibre & low in carbs, making it a great for the health conscious & those tryings to stabilise their blood sugar levels. The chia mix is enriched with Pulsin’ protein powder (the soya bean & pea protein varieties being gluten-free & suitable for vegans) & I find that this really powers me through the day.

On tasting front, this recipe has it all: creaminess from the chia-oaty mixture which is spiced with ginger, tartness from the rhubarb & crunchiness from crisp apples & seeds. YUM! It is satisfying too & a great way to get your protein, fibre, omega-3s, vitamins & minerals.

 

Whenever I get a glut of rhubarb, I slice it into 2cm chunks & stew it with a little lemon juice & water (no sugar required). If you like it sweeter, you can stew with a little sweetener, like stevia , date sugar or agave or coconut sugar. You can use it immediately for recipes like this or freeze it in portion sizes to use as required.

 

Serves: 1

Preparation time: 15-30 mins soaking time (or even overnight) & 5 mins to assemble (assuming you have stewed rhubarb already)

Ingredients:

  • 1/4 cup rolled oats
  • 1/3 cup of milk of choice (almond and coconut milk work well)
  • 1/4 cup of yoghurt of choice (Greek or coconut yoghurt work well)
  • 2 tsp of whole chia seeds
  • 1.5tsp Pulsin’ protein powder of choice (I used soya bean here)
  • 15g root ginger chopped or 1/2tsp of ground ginger
  • Sweetener of choice: 1/2 tsp honey or coconut sugar or 1/4 tsp agave
  • 1/3 apple, sliced into chunks
  • 1.5 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds

 

Method:

Make the chia-oat mix. Mix together the rolled oats, milk, yoghurt, whole chia seeds, protein powder, finely chopped fresh root ginger or ground ginger, along with your sweetener of choice. Stir & set aside for 15-30 mins or overnight in the fridge. The chia seeds & oats will hydrate to form a creamy mixture ideal for layering (& delicious to eat!)

The fun then begins. In a jam jar or mason jar start with spooning in a layer of the chia-oaty mixture. Then alternate with layers of stewed rhubarb, seeds, sliced apple. I always like to finish with some seeds on top. Ta-daa! Enjoy!

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Don’t forget you can find my favourite recipes in my FREE eBook here.

 

 

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