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Vegan Cinnamon and Brazil Nut Chia Bowl

Jo Harding Photographer, Modern Food stories, Food Photographer, London food photographer

If you’re not on board the chia bowl train yet, it’s time to jump right on. I’m a big fan. They’re a great low carb, high fibre way to start the day and the way I make them using a mix of creamy coconut yoghurt (I’m a big fan of CoYo) and almond milk (I love Innocent’s new unsweetened almond milk) means you don’t need to even add a sweetener to this vegan Cinnamon and Brazil Nut Chia Bowl, let alone sugar!

Brazil nuts are a really good source of magnesium, and by en-large this is an essential mineral we’re all lacking in. It helps with aches and pains not to mention good sleep. I also take a magnesium supplement but try to get as much into your diet too as you can.

Who’s up for trying this keto and paleo friendly chia bowl? It’s seriously good guys. Feel free to add a healthy sweetener if you prefer things a little sweeter. I’ve listed these in the recipe below. Jox

Jo Harding Photographer, Modern Food stories, Food Photographer, London food photographer
Vegan Cinnamon and Brazil Nut Chia Bowl, london food photographer, food photography, chia bowl, Modern Food Stories
Vegan Cinnamon and Brazil Nut Chia Bowl, london food photographer, food photography, chia bowl, Modern Food Stories
Jo Harding Photographer, Modern Food stories, Food Photographer, London food photographer
Vegan Cinnamon and Brazil Nut Chia Bowl
Overview
Serves:
2 - 3 small bowls
Difficulty: Easy
Overall Cooking: 1 hour including soaking time
Hands On: 15 minutes
  • 4 tbsp chia seeds
  • 250 ml almond milk
  • 1 tsp vanilla powder
  • 150 g coconut yoghurt
  • 1 tbsp almond butter
  • 50 g brazil nuts
  • 1/2 tsp cinnamon powder
Method
  • Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least an hour, ideally overnight.
  • When ready to eat, mix the soaked chia seeds with coconut yoghurt (option to add a little more almond milk if you like) and top with almond butter, chopped brazil nuts and cinnamon.
  • If you like things sweeter, option to add maple syrup or coconut honey to taste, or for low-carb, a sprinkling of powdered erythritol or a few drops of liquid stevia.
Print Recipe
Overview
Serves:
2 - 3 small bowls
Difficulty: Easy
Overall Cooking: 1 hour including soaking time
Hands On: 15 minutes
  • 4 tbsp chia seeds
  • 250 ml almond milk
  • 1 tsp vanilla powder
  • 150 g coconut yoghurt
  • 1 tbsp almond butter
  • 50 g brazil nuts
  • 1/2 tsp cinnamon powder
Method
  • Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least an hour, ideally overnight.
  • When ready to eat, mix the soaked chia seeds with coconut yoghurt (option to add a little more almond milk if you like) and top with almond butter, chopped brazil nuts and cinnamon.
  • If you like things sweeter, option to add maple syrup or coconut honey to taste, or for low-carb, a sprinkling of powdered erythritol or a few drops of liquid stevia.
Print Recipe
Vegan Cinnamon and Brazil Nut Chia Bowl, london food photographer, food photography, chia bowl, Modern Food Stories

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