Vegan and gluten-free breakfast.

Chia Breakfast

A vegan and gluten-free breakfast recipe using Omega-3 Oil and T60 Textured Vegetable Protein Powder proposed by Alta Selva in collaboration with Paola Borgini.

Prep Time10 mins

Equipment:

mandolin

Ingredients:

1 cup fresh or frozen raspberries

3 tbsp chia seeds

240 ml plant milk (almond, coconut or oat)

agave syrup

To garnish:

fresh raspberries, fruit to taste, mint, hemp seeds, walnuts and almonds.

Mash the raspberries in a bowl with a fork. Add the chia seeds and mix well.

Pour over the milk of your choice, add T60 Vegan Protein Powder and mix.

Divide the mixture into 4 bowls or glass jars with lids and wide mouths.

Let it rest in the refrigerator for at least 30 minutes or better overnight (about 8 hours).

Serve garnished with other fresh raspberries, pieces of fruit, hemp seeds, walnuts and almonds and sweetened with agave syrup.

Chia seeds look like tiny dark seeds rich in fiber, protein, mucilage and antioxidants. They are rich in omega and calcium.

The recommended dose is 1 tablespoon per day.

Nutrition Facts

Serving Size 1

Servings 2

Amount Per Serving
Calories 459

% Daily Value *
Total Fat 23.1g36%
Saturated Fat 2.1g11%
Unsaturated Fat 4.6g
Cholesterol 0mg
Sodium 11mg1%
Potassium 395mg12%
Total Carbohydrate 48.9g17%
Dietary Fiber 13.2g53%
Sugars 28.7g
Protein 16.1g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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