Chia apricot breakfast with fresh sprouts
Justina Wilhelm
30 Min.
For 2 servings:
Vegan
Info
- Perptime 30 Min.
-
Soaktime
600 Min.
Ingredients
Portions
- 50 g Mung bean bioSnacky
- 100 ml Coconut milk HIH
- 4 tsp chia seeds
- 1 Bourbon vanilla powder HIH
- 10 Whole sweet apricots project
- 200 ml water
- some Rapunzel apricot syrup
- 1 apple
- 100 ml coconut yoghurt
For decorating:
Average values: pinch = 0.3 g | tip of a knife = 0.1 gPreparation
Mix the coconut milk in a bowl with the chia seeds and vanilla powder. Refrigerate the mixture overnight to cool (but at least 2 hours). Boil the water in a small saucepan, remove from heat and add the apricots. Close with a lid and set aside until the apricots are tender (about 30 minutes). Drain off the water and catch it. Puree the apricots with the hand blender and dilute to the desired consistency with the collected liquid. Maybe sweeten with some apricot syrup.
Cut the apple into small cubes. Layer Chiapudding, yoghurt, apricot mousse and freshly pulled mung bean sprouts in 2 glasses. Sprinkle with apple pieces, hemp seeds, coconut chips and nuts.
Comments & ratings
No comments yet.