Breakfast in A Jar: Chia Pudding with Apple Guava Jelly (Vegan, Gluten Free)
Use any type of juice you like to create the jelly. I use an organic Apple & Guava juice, simply because it makes a lovely jelly.
Add chopped fruit to the jelly if that is your thing.
Change the spices to suit your tastes and add a splash of vanilla if you wish. The flavourings are highly adaptable.
This recipe is sufficient for 2 x 1-pint Mason Jars. And if breakfast is not your thing, this also makes a really good dessert.
- 3/4 teaspoon kudzu
- 1 cup juice plus 1 Tablespoon extra
- 1/2 teaspoon agar powder
- 1 1/2 cups almond milk
- 3 dates stones removed
- 1 1/2 Tablespoons coconut oil
- 3/4 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 - 4 Tablespoons chia
- Yoghurt and chopped nuts to serve.
Put the kudzu in a small bowl and add the 1 Tablespoon of juice.
Stir to combine and set aside.
Put the 1 cup of juice into a small saucepan, sprinkle over the agar powder and whisk to combine.
Place the saucepan over a medium - high heat and, whisking frequently, bring the juice to the boil.
Continue to cook for 5 - 8 minutes, continuing to whisk frequently, until the agar is dissolved.
Remove the juice from the heat, stir in the kudzu mixture, and return the pot to the heat.
Whilst stirring, bring the juice back to the boil to cook out the starch. Once it reaches the boil, remove it from the heat.
Allow to cool slightly, then pour into the jars.
Place the jelly into the fridge to set.
Place the almond milk, dates, coconut oil, spices and salt in a blender or food processor.
Blitz until combined.
Pour the almond mixture into bowl or jug, and stir in the chia seeds.
Let the mixture sit for 15 minutes, stirring occasionally, to allow it to thicken.
When the mixture has thickened, and the jelly has set, pour the chia pudding over the jelly and return to the fridge.
Serve with yoghurt and chopped nuts on the top.
Kudzu is a type of starch that is used here to give a smoother mouth feel to the jelly. If you don't have any, leave it out. The recipe works fine without it.
I have given a range for the amount of chia seeds to use. The more chia added to the pudding, the thicker it will be. If you have not used chia before I would recommend you begin with the lower amount then increase it if you feel that you would like your pudding thicker. Be aware that chia thickens on standing, and will continue to thicken overnight.