Coconut Butterfly Pea Chia with Amaranth and Berries
Ingredients
- 3 tablespoons chia seeds
- 1/2 cup coconut milk
- 2 tablespoons butterfly pea flowers tea
- 1/2 cup freshly brewed butterfly pea tea
- 2 tablespoons puffed amaranth
- 1 tablespoon baobab powder
- handful of raw walnuts
- blueberries
- raspberries
Preparation
Note: It is better for digestion to start the day with a warm breakfast, so this recipe warms up the chia mixture.
Soak 3 tablespoons of chia seeds in a mixture of 1/2 cup coconut milk and 2 tablespoons butterfly pea flowers tea; refrigerate overnight.
Brew 1/2 cup of butterfly pea tea.
Mix the soaked chia with the freshly brewed tea to warm it up, make the color more vibrant, and dissolve any coconut cream lumps.
Mix 2 tablespoons of puffed amaranth with 1 tablespoon of baobab powder for nutrients and a hint of sweet citrus flavor.
Add a handful of raw walnuts, the warmed chia mixture, blueberries, and raspberries.
