Holiday Chia Parfait Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 10 mins
1 ¾ canned light coconut milk
1/3 cup white chia
1/3 cup maple syrup
1/2 tsp pumpkin spice
Blend all in a bowl cover with lid or plastic wrap and place into a refrigerator for couple of hours.
1 cup of pomegranate seeds
1 cup quinoa flakes
½ cup almond meal
½ cup grind nuts and seeds for example sunflower seeds, pumpkin seeds, walnuts, pecans or any other of your choice
¼ cup unrefined coconut oil melted above the steam in double boiler
¼ cup maple syrup
1/2 tsp cinnamon powder
Pinch of Himalayan pink salt
1Preheat oven to 400F 200C
2Mix all ingredients in a bowl and spread evenly with spatula on baking sheet lined with parchment paper.
3Bake for 10mintes or until golden brown.
4When ready, let it cool down for 10minutes and scoop into a bowl. Smash the big chunks so you can fit all easier into glasses.
5Take a heap tablespoon of granola and start filling your glasses. Repeat 3 times for each glass for the bottom layer.
6To make the chia layer you need large funnel to help you to make the process easier and tidier. It will take about 4 to 5 tbsp for each glass.
7Create another granola layer and chia layer.
8When ready, divide the cup of pomegranate in two halves and create a layer in each glass.
9Apply another chia layer and you may top with coconut whipped cream if you like. Or it could be coconut yogurt or ice cream if you prefer.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.