Serves 2
Gluten free*
Low Histamine
Vegan
4 tbs chia seeds
1 cup blueberries, fresh or frozen
1 cup non-dairy milk
1 tsp agave nectar
2 tps desiccated coconut
2 tps sesame seeds (optional)
1. Slowly heat blueberries in a small saucepan so they become soft and juicy - about 5 minutes, put aside and allow to cool.
2. Grab the rest of the ingredients (except the sesame seeds) and combine well in a small bowl, breaking apart any chia-seed-clumps that you may come across.
3. Add the blueberries and juice and mix.
4. Pop in fridge for ideally 2 hours, with a couple of mixes during this time to break up any chia clumps.
5. Spoon into 2 bowls or glasses, sprinkle with extra coconut, blueberries and / or sesame. Yummo.
*Assuming ingredient packet labels have been checked and are gluten free.
"... this was super quick to put together. I made mine with oat milk and maple syrup and a mix of leftover frozen berries..." Michelle, DS Dietitian
Recipe adapted from 'through the fibro fog'
