INGREDIENTS:
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2/3 cup Superu Chia Seeds
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2 cups almond or whole milk
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1 teaspoon vanilla extract
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1/2 teaspoon cinnamon powder
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2 teaspoons honey
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Fresh seasonal fruits for garnish
DIRECTIONS:
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Add all the ingredients to a bowl and stir well to combine,
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Fill dessert glass cups with the mixture. Cover them with a cling film and refrigerate overnight.
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Garnish with fresh seasonal fruits.
INGREDIENTS:
Wet:
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Zest of a lemon
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2 tablespoons lemon juice
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2 tablespoons non dairy yogurt or applesauce
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2 tablespoons Superu Chia Seeds
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3 tablespoons semi solid coconut oil
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1/3 cup sugar
Dry:
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1/4 cup almond flour
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1 cup all purpose flour
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1 teaspoon baking powder
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1/8 teaspoon salt
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Sugar and salt for coating
DIRECTIONS:
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Add all the wet ingredients to a bowl and mix well until the sugar dissolves.
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Add flours, baking powder and salt and mix in until it is a soft dough. If the dough is too sticky, add a tablespoon more flour. If too dry, sprinkle in a few drops of water or oil and mix in. Smooth out the dough and chill for 10-15 mins. Preheat the oven to 350° F.
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Take small portions of the dough and roll into a ball. Mix 1 tablespoon sugar and a good pinch of salt in a small bowl. Roll the ball in the sugar bowl, then press the ball to a flat cookie on a parchment lined baking sheet. Bake for 10 to 11 mins. Cool for 5 minutes and serve. Store on the counter for up to 2 days.