Chia is a versatile, powerful little seed with outstanding health benefits. It is very high in calcium, and being high in fibre it keeps you feeling full for longer and is especially handy for regularity. It is also gluten, wheat and nut free.
40 g (1½ oz/¼ cup) chia seeds
375 ml (13 fl oz/1½ cups) almond or coconut milk
1 tablespoon mesquite powder
1 teaspoon rice malt syrup
To make the caramel chia, place the chia seeds in a bowl with the coconut or almond milk and whisk together with a fork. Add the mesquite powder and rice malt syrup and whisk well. Set in the fridge for at least 8 hours, or overnight, before serving with your favourite topping.
Mark Beré Peterson: The Haunted South - Hauntings, Urban Legends, History, Folklore and Southern Witchcraft 