Chia Breakfast Bowl with Wild Fermented Rhubarb
Seasonal food is what we love the most and Rhubarb is one of our favourites! We have recently teamed up with The Morning and came up with a delicious Wild Fermented Rhubarb to enjoy even outside the short season! It is an amazing topping for a breakfast bowl and tastes delicious with cardamon chia pudding and coconut yoghurt! So, give it a go!
- Blend the coconut milk with cardamon, pinch of salt and sweetener of your choice.
- Whisk in the chia seeds until they are fully merged with the liquid and then place it in a container and let it sit in the fridge for a few hours or best overnight.
- Once it's ready, mix it well and serve each portion with 2 spoons of yoghurt, a handful of granola and a spoon of our delicious Wild Fermented Rhubarb.
*You can use regular plant milk as well however canned one brings the extra creaminess and softness
*For the sweetener I usually use maple, agave or date syrup