COCONUT CHIA PORRIDGE AND BLUEBERRY CHIA JAM

Chia seeds contain a huge amount of fibre and omega 3. Blueberries are rich in fibre, vitamin C and potassium. This chia jam is also delicious on toast or rice cakes.

SERVES: 2

PREPARATION TIME: 5 minutes

COOKING TIME: 20 minutes For the jam:

400g blueberries, fresh or frozen ●● 1-2 dates, stoned ●●

1/2 tsp vanilla paste ●●

Juice of 1/2 lemon ●●

2 tbsp chia seeds ●● For the porridge:

80g desiccated coconut ●● 12 almonds ●●

450ml of your milk of choice ●● Juice of 1/2 lemon ●●

2 tbsp ground almonds ●● 1 1/2 tbsp vanilla paste ●● 2 tsp maca powder ●● 2 tbsp chia seeds ●● To serve:

2 tbsp blueberry chia jam ●● 2 tbsp coconut yogurt ●● 2 tbsp mixed seeds ●●

1 For the jam, put the blueberries into a saucepan (add one tablespoon of water if using fresh). Gently heat, stirring often, until they form a purée. Remove from the heat. Blend with the dates and vanilla paste. Stir in the lemon juice and chia seeds. Allow to cool – it will be ready in a couple of hours. Pour into an airtight jar and store in the fridge for up to a week.

2 To make the porridge, stir together all the ingredients, apart from the chia seeds, with a pinch of salt, in a large bowl. Transfer to a blender and blitz until smooth and creamy. Stir the chia seeds through, cover and refrigerate overnight.

3 Serve hot or cold, with spoonfuls of jam, coconut yogurt and a sprinkling of mixed seeds.