I have a fabulous new recipe for you, a not Peanut Butter & Jelly Chia Pudding. It's not PB&J because since peanuts are a legume, we Paleo types stay away. So how is it peanut butter I hear you ask? Well it turns out, sunflower seed butter is actually rather close in taste to peanut butter so I use this. I have also substituted cashew butter in the past and can confirm that it is just as tasty.
For the jelly element or Jam as we call it here in the UK, I used strawberry chia jam instead of the conventional sugar heavy kind you find in the supermarket. I always thought chia jam would be difficult to make but it turns out it's really easy. Make a batch for this recipe and you'll have enough left over for my Maple & Vanilla Strawberry Porridge
This recipe will make three snack sized portions or breakfast for two. I like to place into small leftover jars and leave in the fridge to grab on the way to work as a mid afternoon snack. They will last at least a week stored in the refrigerator but to be honest, my husband loves them so much they don't survive longer than two days!
Two cups of almond milk or dairy free milk of choice
60g approx 1/3 cup of sunflower seed butter or cashew nut butter
One to two tbsp maple syrup depending on how sweet you like your chia pudding
One tsp vanilla extract
Three tbsp chia seeds
Strawberry Chia Jam
One cup fresh of frozen strawberries, hulled and cut in half
Quarter cup of filtered water
Squeeze of lemon juice
One dessertspoon of honey
One tbsp chia seeds
Blend almond milk, sunflower seed butter, maple syrup, and vanilla extract in a high speed blender until combined.
Pour the mixture into a bowl and then add the chis seeds, stir well, leave for five minutes and stir again & repeat once more. Cover and place in the refrigerator overnight or for at least 4 hours.
Make the strawberry chia jam by adding all jam ingredients apart from the chia seeds into a small saucepan & heat over a medium high heat.
Heat for about ten minutes until mixture begins to thicken as the steam escapes, stirring all the time & breaking down the strawberry pieces.
Once the mixture has a jam like consistency, thick & gloopy stir in the chia seeds and once fully mixed, leave to cool a little.
Pour the mixture into a sterilised jar. Once completely cooled, store the sealed jar in the refrigerator.
When ready to serve, layer a couple of spoonfuls of jam in the bottom of a small jar or bowl, then layer a third of the chia pudding on top. Drizzle a little of jam on top of the chia pudding and enjoy!