Recipe from Nadia Lim’s Fresh Start Recipe Book – We made these, they are delicious (actual photo of our BF Jars)
Do your insides a favour with all the fibre, prebiotic and probiotic goodness contained within this flavour packed breakfast.
Chia Jam
1.5 cups frozen raspberries or strawberries (defrosted)
1.5 Tbsp chia seeds
Nut Butter Yogurt
2 cups natural, unsweetened yohurt or coconut yoghurt
3 Tbsp smooth nut butter (we used peanut butter)
1.5 Tbsp maple syrup or honey
1 tsp vanilla bean paste or extract
Topping
0.25 cup chopped nuts (hazelnuts, almonds, pecans)
2 Tbsp coconut threads
1 Tbsp Cacao nibs (we used dark choc buttons chopped)
1 ripe banana, peeled and sliced
1. To make chia jam, in a bowll, mash together defrosted berries and chia seeds. Set aside.
2. To make nut butter yoghurt, whisk together yoghurt, nut butter, maple syrup and vanilla together in a bowl.
3. In a medium dry fry-pan, toast nuts and coconut together on medium heat for about 2 minutes until golden. Transfer to a small bowl and add cacao nibs.
4. In serving glasses or jars, layer the chia jam, nut butter yogurt and banana, and sprinkle with toasted nut mixture.