New You Boot Camp Shamrock Fried Eggs
6th April 2015
New You Boot Camp Austrian Pancake
6th April 2015
Ingredients
- 1 large butternut squash (enough to make 400 g cooked butternut squash pure)
- 1 bags rooibos chai tea or 2 teaspoons rooibos chai tea leaves
- 4 tbsp white chia seeds (use white chia to keep the pudding's bright orange color, but black also works)
- 3 tbsp organic virgin coconut oil
- 1 tbsp maple syrup
Servings:
Instructions
- Preheat the oven to fan 180°C/mark 6 and roast the butternut squash in the oven for 40-50 minutes until cooked through and tender. Scoop out 400 g of the squash flesh and mash well. Any leftover squash can be frozen and used in a soup or smoothie.
- Add the squash to a saucepan with 350 ml water, the coconut oil and the tea leaves (or the contents of the tea bags, if using). Bring to a medium simmer, then remove from the heat and leave to cool for a few minutes.
- Stir in the chia seeds, continuously whisking at first to avoid lumps, then add the maple syrup.
- Leave to sit for at least 20 minutes to an hour for the chia to swell (unless you like it crunchy). Alternatively, transfer to a flask and by the time you get to work, you'll have a nice warm chia breakfast pudding.
- Enjoy!
