Chia Pudding with Strawberries, Mint and Pistachios
The Chia Pudding with Strawberries, Mint and Pistachios from Spoonsparrow is a delicious breakfast idea.
Ingredients
- 50 g Chia seeds
- 380 ml almond drink (almond milk)
- 5 g mint (4 stems)
- 30 g pistachio kernels (2 tbsp)
- 3 tbsp agave syrup
- 250 g strawberries
Instructions
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1.
Stir chia seeds into 350 ml almond milk and let them soak overnight in the refrigerator.
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2.
On the next day, wash the mint, pat dry, and pluck the leaves; set aside four for garnish. Blend one tablespoon of pistachios with the remaining mint leaves and almond milk using a stick blender until smooth.
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3.
Stir the pistachio-mint puree and agave syrup into the chia pudding. Wash, clean, and slice one third of the strawberries thinly.
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4.
Puree another third of the strawberries and strain through a fine sieve if desired. Quarter the remaining strawberries.
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5.
Fill four glasses with half the chia pudding and line the glass walls with strawberry slices. Add the remaining pudding and spoon the strawberry puree on top. Chop the rest of the pistachios. Garnish the chia pudding with chopped pistachios, reserved mint leaves, and strawberry quarters.
