furthermorefrom-Equinoxarrowblackblack-2arrowindicator-arrowsearch-iconfacebook-icontwitter-iconpinterest-iconinstagram-iconemailclose-iconquote-iconfurthermore-logofromEquinoxfrom-Equinox-1micplay

Saffron and lime chia pots

These individually-sized desserts are great for brunch or post-workout.

“Chia puddings are all the rage,” says Mira Manek, London-based chef and author of the new cookbookSaffron Soul. “Chia seeds are rich in omegas and antioxidants so I’ve made my own rather luxurious version with yogurt and coconut milk so there are even more good fats packed in there.”

More recipes from this series:

MANGO AND CARDAMOM SMOOTHIE

TOFU SCRAMBLE WITH SWEET POTATO



Ingredients

Juice of 2 lemons or limes
1 teaspoon cornflour (cornstarch) or kudzu
2 tablespoons honey
Pinch of saffron

Ingredients

2 tablespoons chia seeds
100ml (scant ½ cup) coconut milk
2 tablespoons Greek yogurt or coconut yogurt

Ingredients

1 tablespoon saffron compote (see above)
1 teaspoon desiccated coconut
Handful of coconut chips

Ingredients

6 tablespoons Greek yogurt or coconut yogurt
2 tablespoons honey

Ingredients

½ cup ripe raspberries, mashed
Juice of ½ lime

Ingredients

Desiccated coconut

Directions

1.

First make the saffron compote. Mix together the lemon or lime juice and cornflour in a small saucepan off the heat. When combined, cook over a medium heat for a couple of minutes, then add the honey and saffron and cook, stirring, on a medium-low heat for 5 to 7 minutes until it thickens (it should be the consistency of a thin cream, but may thicken later). Leave to cool.

2.
To make the first layer, in a small bowl mix together the chia seeds and coconut milk, then leave for 10 minutes for the chia seeds to expand. Add the yogurt and mix again.
3.
In another small bowl, mix together the yogurt and honey for the third layer.
4.

When ready, make the chia pot by layering the pots with the first chia layer, then add the saffron compote, a sprinkling of coconut flakes, and the coconut chips to make the second layer.

5.
Top with the third layer of honey yogurt and lastly add a few tablespoons of the mashed raspberries. To finish, sprinkle over some coconut flakes and serve.