Strawberry Chia Pot
Chia seeds are stand out sources of fibre. Just 2 tablespoons of chia seeds contain 9.8g of fibre. This is a great way to enjoy it!
Ingredients:
Fruit Base:
5 medium strawberries (65 g)
Middle Layer:
170g lactose free yoghurt or 125g coconut yoghurt (dairy free)
2 tbsp white or black chia seeds
2 tbsp water
Crunchy Topping (for 6 tops):
2 tbsp (23g) pepitas
2 tsp (6g) sunflower seeds
½ cup rolled oats,
3 tsp (10g) goji berries
½ cup (30g) dried shredded coconut
20 macadamia nuts (40g)
2 tbsp maple syrup
2 tbsp melted coconut oil
Method:
Chop the strawberries and spoon into a Mason jar or glass (save one for the top).
Mix all the middle layer ingredients together and spoon on top of the chopped fruit. Store in the fridge for 3-4 hours or overnight. If you have a sensitive tummy, be careful to choose a yoghurt variety without inulin.
The crunchy topping is made by combining the ingredients then baking on a lined tray in moderate oven for 15 mins until crunchy. Allow to cool before storing in an air-tight container until using.
Don’t add the crunchy topper until you’re ready to eat your chia pot or else it will go soggy.
Top with extra fruit and/or mint leaves if desired.
A single pot is low FODMAP.