Cha Cha Chia Parfait
The First time I tried this Chia parfait thing reminded me of that weird bubble kind of dessert that my mom made. Tapioca pearls, cooked in a sugary-watery consistency and afterward she would add a little splash of condensed milk into the concoction. It was sweet with the funny texture that was very, very similar to frogspawn. (Sorry, can’t think of anything else to compare it too)
Chia Parfait is easy to make, satisfying and you can eat it for breakfast, lunch, supper or as dessert. Besides that, it is also very healthy. Chia Seeds are filled with proteins, omega 3 fatties, and calcium. They don’t have a very complex flavor profile (ow wait, their flavor profile is pretty much non-existing, ha!) so it is easy to put them in anything you like to add a boost and they are also doing a great job as egg replacers. They have this unique kind of properties to bind liquids. You will notice (just do what I did the first time and stare at it) that they will double up in size and create a little, gooey around themselves that feels like egg whites. Little confusing right?
Anyway, you can prepare this a day in advance and leave it to set in the fridge. If you make this on the morning itself, it needs 20-30 min to set.
Little note before you start:
1.Chia Seeds may snatch a little bit of your budget, but a little goes a long way. So it last you, well not forever but for a very long time
2.Feel free to use your own favorite plant milk. I prefer non-sweetened almond or soy.
3.Double the ingredients if you planning to cook for a bigger party.
Cha Cha Chia Parfait
makes 1 jar of 2 smaller ones
1 cup | 200 – 240 ml almond or soy milk
2 slices ginger
2 cardamom pods
1 cinnamon stick
1 tbs date syrup
4 tbs chia seeds
1 apple (cubes)
1/2 tbsp date syrup (or agave)
pinch of cinnamon
A squeeze of lemon juice
Optional: chopped nuts
In a small pan, add almond milk, ginger, cloves, cardamom, cinnamon and date syrup. Let it simmer on low heat for about 10-15 minutes. Turn off the heat let it steep for a little while. Taste the chai almond milk and adjust if needed. When cooled down a little, add the chia seeds, stir well and put aside till the seed doubled up in size.
In the meantime prepare the apple topping. Dice the apples and toss around with cinnamon, lemon juice, and nuts.
Divide the chia mixture in two (or one) jar and top if off with the apple mixture. Serve immediately or you can save it for later. You can keep it up in the fridge for 2 – 3 days.