Kefir & Chia Pot
Recipes · Breakfast · Recipe, Typed Supps
Made in a jar the night before by someone who will not be awake enough to make it in the morning.
Allergens and patterns
Contains milk. Fits: Vegetarian, Pescatarian, Kosher, Gluten-free.
Ingredients
- 1 1/4 cups (300g) Kefir — A far wider range of bacterial strains than yogurt, and thin enough that the chia can actually swell in it.
- 4 tbsp (40g) Chia Seeds — They take up about ten times their weight in liquid, which is what turns kefir into something you eat with a spoon.
- 1 cup (120g) Raspberries — Crushed into the bottom layer. Among the highest-fibre fruits there is, at about 6g per 100g.
- 1/2 tsp (3g) Vanilla — Kefir is sharper than yogurt and vanilla rounds it off without adding sugar.
Nutrition per serving
- Calories: 178.5 kcal
- Protein: 11.1g
- Carbohydrate: 12.3g
- of which sugars: 11.6g
- Fat: 7.7g
- of which saturated: 1.4g
- Fibre: 9.5g
- Sodium: 60.7mg
Method
- Crush the raspberries into the bottom of two jars.
- Stir the chia and vanilla into the kefir and pour it over.
- Stir again after ten minutes — this is the step everyone skips, and it is why chia pots set in one solid lump.
- Refrigerate overnight.
Nutrients it supplies
More in Breakfast