Banana-Chia Pot [Dairy free, Gluten free, Grains free, Sugar free]
Ways with chia always prove interesting…and tasty too! Whenever I choose to bulk up a fruity breakfast or dessert, chia seeds come in handy to bulk it up and add healthy fat too.
We’re on holiday this week, and as we most often do, self-catering accommodation is a must and very useful for our fussy family. It’s also given me the opportunity to stay on plan in my nutrition goals without the guilt of eating out, and also allowing me to eat exactly what I want to to keep me focused and ensuring healthy satiety.
So naturally, we packed half our kitchen in our luggage, including home made almond milk, which travelled in portable refrigeration, along with other refrigerator essentials. Nuts and seeds also came along, as did fresh fruit. What I did forget, was Chia seeds and thankfully the pharmacy about half an hours’ drive from where we’re at, made the trip there fruitful!
This was an easy to put together fruit pot…if you don’t have almond milk, then coconut milk or diluted coconut cream will do too. I made this at 5.30am and had it for breakfast at 7.30am. You may make and refrigerate the chia mix overnight. A variety of fruit may be used – I used that which I had on hand.
1 small ripe banana
¼ cup almond milk or coconut milk (sugar free)
1½ tblsp chia seeds
a drop of vanilla extract
sliced strawberries or other sliced fruit as desired
Raw nuts, seeds and / or fruit for garnish
- Peel, and mash the banana well.
- Add the chia seeds to the mashed banana, then add in the almond or coconut milk, a drop or two of vanilla extract, and mix well.
- Refrigerate for an hour minimum, remove from the refrigerator, stir the mixture again, it should be thick and gelatinous.
- In a bowl or glass tumbler, add a layer of banana chia mix, then fruit of choice, alternate until all the banana-chia mix is used up.
- Garnish with raw nuts and / or seeds.
- Serve immediately or return to the refrigerator and eat when desired.