Peaches left to ripen on the tree are a kind of sweet bliss, with their golden flesh and rose-like scent…..
Remember these little guys? And this one below? I thought I had something for him, which I always do.
peach chia breakfast shake
serves 4 medium or 3 large glasses
Recipe slightly adapted from ‘At Home in the Wholefood Kitchen’.
For best results, use homemade 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.
ingredients
1 Tbsp chia seeds
2 cups homemade almond milk – divided
560 grams/3 – 4 large, very ripe peaches, pitted and quartered
1 Tbsp coconut butter/oil/coconut manna
1 tsp vanilla essence
⅛ tsp cinnamon powder
1 Tbsp honey
preparation
- Place the chia seeds in a bowl and cover with ½ cup almond milk. Set aside to soak for 20 minutes, stirring every 5 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 them 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 1 minute or until it is completely smooth.
- Add the chia mixture and blend for a few seconds until combined. Enjoy as is, or place in the refrigerator to thicken and chill for 1 hour.
variation
This shake can be transformed into a delicious peach-flavoured chia pudding. Increase the chia seeds to ¼ cups, serve with sliced peaches on top, and sprinkle with Amy Chaplin’s toasted maple coconut flakes—you will need to buy the book for that recipe.
Goodness shared from Stacey
