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For the raspberry purée

Nutrition: per serving

  • kcal257
  • fat10g
  • saturates3g
  • carbs26g
  • sugars22g
  • fibre13g
  • protein8g
  • salt0.2g

Method

  • step 1

    Divide the chia seeds and coconut milk between two serving bowls and stir well. Leave to soak for 5 mins, stirring occasionally, until the seeds swell and thicken when stirred.

  • step 2

    Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and scatter with the goji berries. Will keep in the fridge for 1 day. Add the toppings just before serving.

Recipe from Good Food magazine, August 2016

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.5 ratings

Molly Hartley

This was beautiful! I couldn't get white chia seeds so had to just get the usual whole chia seeds. This made barely any difference and was an absolutely gorgeous breakfast for 2! Highly recommend

Flabdad

question

Is there a reason I can’t use normal milk for this?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can use dairy milk for this recipe but it will not longer be vegan. Many thanks, BBC Good Food team.

Che Guevaraa avatar

Che Guevaraa

I didn’t know what to expect but this was sweet and delicious and I feel positively virtuous without the guilt of having pudding for breakfast. The goji berries which aren’t usually a favourite of mine go really well and give texture to stop it feeling like a bowl of mush.

WillowandTeddy

question

Can I use almond milk instead of coconut milk?

goodfoodteam avatar
goodfoodteam

Thanks for your question. It'll change the flavour slightly but yes you can!

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