Chia seeds seem to be the food to eat at the moment. It's no wonder considering their health benefits (high in protein, fibre and omega 3). As it's rhubarb season, I thought I'd combine the two to make a super tasty breakfast... although this could easily be eaten as a pudding too. It's sweet and creamy, with a kick of ginger to get you going in the morning.
This recipe includes enough for 3 days, making the time spent creating it totally worth it. Besides, all the work is done in advance. It's the perfect breakfast to take with you and eat after your morning workout/on the train/bus/tube, meaning you can spend an extra 5 minutes in bed... and I'm all for that.
Makes enough for 2-3 days (depending on your appetite)
125g cashew nuts
4tbsp rice/almond milk
2tsp brown rice syrup
Seeds from 1 vanilla pod
40g buckwheat groats
2tsp ground ginger
1tsp coconut oil
400g rhubarb, cut into thumb sized pieces
1 thumb sized piece ginger, peeled and finely chopped
1-2tbsb brown rice syrup
75g GF oats
200ml rice/almond milk
Seeds of 3 cardamom pods, ground
75g chia seeds
120ml rice milk
NB: I have recommended using rice milk or a rice/almond milk blend for its natural sweetness. My brand of choice (if not making your own) is Rude Health, due to the fact that they add no sweeteners, thickeners or stabilisers. It is also easily available in most supermarkets.
To be prepared the night before
Preheat oven to 140C
Place the cashews in a bowl and cover with water. Allow to soak for 4 or more hours. Drain and rinse before blending on high speed. Add the milk a little at a time, until you have the consistency of thick double cream. Add the brown rice syrup and vanilla and blend to combine. Transfer to an airtight container and refrigerate until needed.
Place the buckwheat in a saucepan and cover with the water. Bring to the boil and cook for 15 minutes, or until soft. Drain and transfer to a roasting tin, spreading to an even layer. Add the coconut oil and allow the heat from the buckwheat to melt it. Sprinkle with ground ginger and stir until the coconut oil has melted and the buckwheat is well coated in both the oil and ground ginger. Place in the oven and roast for 40-50 minutes, or until the buckwheat is crisp. Remove and use a fork to break into clusters. Allow to cool before transferring to an airtight container.
Place the chopped rhubarb in a roasting tray, distributing in an even layer. Add the chopped ginger and brown rice syrup, stir to coat. Roast in the oven for 20 minutes (it can go in for the final 20 minutes of the buckwheat’s cooking time). Remove and allow to cool before transferring to an airtight container. Keep in the fridge until needed.
Heat the milk and cardamom in a saucepan, bring to a simmer, removing from the heat after 3 minutes. Add the oats, stir to combine and allow to cool – the oats will absorb the milk. and become soft Transfer to an airtight container and refrigerate until needed.
Pour the chia seeds into a bowl, followed by the rice milk. Whisk with a fork to break up any lumps. The chia seeds will absorb the liquid and become gelatinious. Cover and place in the fridge until needed.
The next day, layer the chia, oats, rhubarb and cashew cream in a jar or bowl and top with the roasted buckwheat.