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:

• 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.

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