GLUTEN-FREE BREAK­FASTS

Healthy Food Guide (Australia) - - CONTENTS -

Turn brekkie into a treat with our al­ter­na­tives to toast and ce­real

Serves 4 Cost per serve $2.10 Time to make 15 min, plus 2 hours chill­ing

gluten free di­a­betes friendly

500ml re­duced-fat milk ½ cup chia seeds ½ tea­spoon vanilla ex­tract 2 small ripe ba­nanas, mashed 300g frozen mixed berries 4 pit­ted prunes, chopped 4 ta­ble­spoons re­duced-fat

Greek-style yo­ghurt 1 ki­wifruit, peeled, diced 1 small ap­ple, diced 2 ta­ble­spoons LSA mix

1 Place the milk, the chia seeds, vanilla ex­tract and ba­nana in a bowl; stir well to com­bine. Chill in fridge for at least 2 hours, or overnight un­til the chia seeds swell and the mix­ture is thick.

2 Place berries and prunes in a small saucepan over low heat. Gen­tly heat for 5 min­utes, or un­til fruit is soft­ened and juicy. Mash slightly, then set aside to cool.

3 When ready to serve, di­vide the chia pud­ding among 4 glasses, jars or bowls. Top with berry sauce, then spoon over yo­ghurt, diced fruit and LSA mix.

Chia & mixed berry break­fast pud­ding

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