To help cut down on my sugar high, I have been getting up (even) earlier to make a good solid breakfast to keep me sustained for the morning. There are loads of really interesting wholesome recipes out there and this is one of them. Taken from the brilliant ‘Hemsley & Hemsley’ sisters with a little TeaShed twist, this Chia Chai Butternut breakfast pudding is the breakfast of champions.
What’s In The Pud:
1 large butternut squash,
2 TeaShed chai teabags,
4 tablespoons of chia seeds (white keep it a more vibrant orange however black work just the same),
3 tablespoons of coconut oil,
1 tablespoon of raw honey,
1 handful of blackberries or blueberries,
& Natural yoghurt to compliment.
Roast your butternut squash for approximately 40-50 minutes in a preheated oven at 180 degrees or gas mark 6. Your looking for the squash to be tender when you take it out, scoop out the flesh and mash it to create a smooth consistency.
Add the squash to a saucepan along with 350ml of cold chai tea (brew for 3 minutes in advance with boiling water and then allow to cool) and the coconut oil. Bring the mixture to a medium simmer before taking it off the heat and allowing it to cool.
Stir your honey and chia seeds into the mix.
Allow at least 20 minutes for you chia to swell and your mix too chill, before styling the breakfast puddings in your choice of glass alongside the natural yoghurt & berries.