peach chia breakfast shake

23rd July 2015

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Peaches left to ripen on the tree is a kind of sweet bliss, with their golden flesh and an almost rose-like scent…..

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Remember these little guys? and this one below, thinking I have something for him!  Which I always do.

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peach chia breakfast shake

serves 4 medium/3 large glasses

Recipe slightly adapted from ‘At Home in the Wholefood Kitchen’. 

For best results, it is essential to use home-made almond milk and the freshest, ripest local peaches. This shake is very smooth, creamy and subtly sweet, with the delicious flavour of the peaches and a delicate hint of coconut.  The chia seeds give it a luscious consistency.

As Amy Chaplin suggests, this shake can be transformed into a delicious peach-flavoured chia pudding. Increase the chia seeds to ¼ cup, serve with sliced peaches on top and a sprinkling of her toasted maple-coconut flakes – you will need to buy the book for that recipe.

ingredients :

1 Tblsp chia seeds

2 cups homemade almond milk (divided)

560 grams/3 – 4 large, very ripe peaches, pitted and quartered

1 Tblsp coconut butter/oil/coconut manna

1 tsp vanilla essence

tsp cinnamon powder

1 Tblsp honey

preparation :

Place the chia seeds in a bowl and cover with ½ cup of almond milk. Set aside to soak for 20 minutes, stirring every five minutes, so that the seeds are evenly distributed and covered.

Wash the peaches, and remove any bruised or spoiled spots. Cut them in half, remove the stone, and cut in half again.  Place the pieces in a blender with the remaining almond milk, coconut butter, vanilla essence, cinnamon powder and honey.  Blend on high for about a minute, or until completely smooth.  Add the chia mixture and blend for a few seconds, until just combined.   Enjoy as is, or place in the refrigerator to thicken and chill for 1 hour.

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Goodness shared by Stacey

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