Roasted strawberry and chia bowls
Ingredients (makes 2 bowls)
For the overnight chia
4 tbsp chia seeds
300ml almond milk (or other milk of your choosing)
A handful of fresh strawberries
A pinch of sea salt
Zest of 1 lemon
A splash of natural vanilla essence
2 tsp honey or maple syrup
For the roasted strawberries
500g strawberries
1 tbsp of olive oil
2 tsp honey or maple syrup
To serve
Toasted coconut flakes
A drizzle of honey or maple syrup
Method
1 The night before, combine the chia seeds with the milk and stir well. Mash a handful of fresh strawberries with the salt, lemon and vanilla, then stir them into the chia. Refrigerate overnight so the seeds can bloom and soften.
2 For the strawberries, preheat the oven to 180C/350F/gas mark 4. It is important to use a baking tray with a lip or a large baking dish to prevent the juices from running off the sheet on to the bottom of your oven. If you are using a baking tray, line it with parchment paper.
3 Cut the strawberries in half. Put the berries on the tray and pour over the olive oil, maple syrup and the salt, toss gently around the tray until coated.
4 Arrange the strawberries in a single layer and roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular. While still warm, scrape into a jar and put in the fridge for the morning.
5 Just before serving, sweeten the chia to taste with a little more maple syrup, if you like, and top with toasted coconut flakes and a spoonful roasted strawberries.
Recipe Credit: Anna Jones, The Guardian Food
