If only I wrote my recipes BEFORE eating them! After tasting my chia bowl this morning, I thought it was the best one I’ve ever made. I cleaned the counter and took photos before continuing to devour it — all to share the pleasure with you.
Since I cook instinctively, and because I’m somewhat dyscalculic (I hate numbers), don’t count on me to measure ingredients right down to the nearest tenth of a gram. But if you’re the mood for inspiration, I am the cook for you! Even more, this recipe is FODMAP for those of you, like me, suffer from food intolerances (fructose for me).
And if you think you need to make it the night before? Not at all! Give it 30 minutes in the fridge, and it will have the desired texture and can hold it for 5 days if you don’t add any fruits or sauce right after.
MITSOU’S BEST CHIA BOWL
For the Chia
- chia seeds (3 tablespoons per serving)
- rice milk (about 1 cup per serving)
- macadamia nuts
- flaked almonds
- sunflower seeds
For the sauce
- almond butter
- sour cream or yogurt
- maple syrup
- your choice of chopped fruit
Preparation for the chia ingredients:
- Add all the ingredients in a Mason jar. Mix well and then cover the jar. Let the chia seeds expand in the fridge for 30 minutes (or prepare the night before).
Preparation for the sauce:
- Get lost in this sauce by blending all the ingredients in a NutriBullet.
When the Mason jar of chia is ready, layer everything: first the chia, then the fruit, and drizzle some maple syrup. Add the sauce all over.
You can even add hemp hearts for an added dose of protein!