Summer Berry Chia Bowl With Jam, Seed Brittle & Dark Chocolate

Lina Bou chia bowl, Luke Bache retreat
This is a very fresh and summery breakfast recipe.. I don’t use chia very much as it comes from very far from where I live.. But if I would choose one recipe to use with chia seeds, it would be this one.
It is inspired from my favorite vegetarian books greenkitchenstories and Anna Jones. You rock guys !

It requires a little bit of time to plan, but if you do it in the evening you will be very happy in the morning... and for retreats especially, it can be nice to break the more classical breakfast menus with something colorful like this.. Also it suits almost everyone, as there is no dairy, gluten or sugars in it.. Just loaded with antioxidants and good proteins, fibers and fats.
— Lina

Berry Chia Pudding
70 g / 1/2 cup frozen wild berries (I used half blueberries and half raspberries)
1 cup plant milk
3 tbsp chia seeds
A tiny pinch salt

Seed Brittle
1 cup of optional seeds and nuts
(sunflower seeds, sesame, almonds, hazelnuts, poppy seeds)
2 table spoon coconut oil
1 table spoon honey

Raspberry Jam
(make a big jar around 700g, to serve later also)
500g frozen or fresh ripe raspberries
1 tablespoon pure maple syrup or honey
1 tablespoon freshly squeezed lemon juice
pinch of sea salt
3 tablespoon chia seeds

100% dark chocolate



Start with the chia bowl.
Mash the berries a bit with a work in a bowl, add the rest of the ingredients for the chia bowl and whisk. Let sit for at least 20 minutes (or over night works too). Whisk now and then to keep it smooth and to avoid big clumps of chia.

Now make the seed brittle.
In a pan, toast the seeds on a low temperature until golden.
Meanwhile in another pan melt the coconut oil together with the honey, on the lowest temperature in a little pan while stirring.
When the seeds are golden, and the coconut oil and honey are melted and well mixed together pour the liquid mixture over the seeds and stir with a wooden spoon until everything is covered.
Transfer on a baking paper or straight on a plate and let cool.
The mixture will get hard and crispy when cooled down, and then you can break it into smaller pieces.

Prepare the jam.
If fresh berries, wash them and cut the tops, if needed (like strawberries).
If frozen, let them 'sit a bit' to soften in room temperature, like at least 10-15 minutes.
Mix the berries in a food processor together with the syrup, lemon juice and salt until smooth.

With the food processor running, slowly pour in the chia seeds and process until fully incorporated. 5-10 seconds.

Scrape the jam into a glass jar with a tight fitting lid, and store in the refrigerator or cool room until gelled. 15 - 20 minutes. You can keep the leftovers for up to one week in the fridge or in a cool room.

When ready, serve in a bowl with some dark chocolate zest on top!

Lina Bou