This simple, yet tasty dessert includes some of my favorite flavors of the southwest - roasted pine nuts, blue corn meal, and chia seeds, which perfectly complement the mild sweetness from the strawberries and light whip cream. It is also full of healthy fiber and plant based protein. Just remember to include a hydrating drink with this dessert to help keep things moving along, if you know what I mean.
Serves: 2 | Prep Time: 5 mins | Cooking Time: 30- 60 mins
Tip: This recipe mostly just requires measuring and mixing. If you have children hanging around, this is a great introduction to using measuring spoons and learning to safely "cook" in the kitchen. And it could be a memorable and positive learning experience. Enjoy!
Ingredients:
2 tbsp. Chia seeds
2 tbsp. Maple syrup
1 tbsp. Blue corn meal
1/2 c. Unsweetened vanilla almond milk or milk alternative
Dash of ground cinnamon
For the topping:
1/2 cup Fresh or frozen strawberries
Squeeze of fresh lemon juice
Sprinkle of roasted pine nuts or almonds
Light whip cream
Cooking Instructions:
In a small bowl, mix the blue corn meal and chia seeds together.
Slowly add the almond milk, maple, and a dash of cinncamon into the blue corn meal and chia seed mixture. Stir until there is no longer any large clumps.
Cover the bowl and place in the refrigerator for 30-60 minutes.
While the mixture is in the refrigator, prep the strawberry topping by adding the strawberries to a small saucepan over medium heat. Slowly cook the strawberries until soft. If needed add a few tablespoons of water to the saucepan to avoid burning the strawberries. If the strawberry mixture starts to boil, turn the heat to a lower setting.
Next add a squeeze of lemon juice and stir the strawberry mixture. The end product should have the consistency of a syrup or jam. Remove from heat and allow to cool.
Once you are ready to serve, add the chia seed mixture to a small cup. Then layer the strawberry mixture on top. Add your favorite toppings and serve chilled.