Chia Pot with Turmeric Soaked Apricots

Olivia’s most recent breakfast adventure!


Serves 1
(amounts are approximate)

2 dessert spoons ground chia seeds
2 dessert spoons ground flax seeds
1 dessert spoon dehulled hemp seeds
2 dessert spoons desiccated coconut
2 dried apricots
1 dried fig
1 caspule Pukka’s Wholistic Turmeric
1 dessert spoon nuts & sesame seeds, toasted (pecans & hazelnuts work well)
Milk of your choice

Optional additions…

1 tsp organic unwaxed lemon zest
3 strands saffron
1 tsp ginger
1/2 tsp cinnamon
Fresh blueberries
Cacao nibs
Fennel seeds


  • Chop the dried fruit and leave to soak overnight in a little water with the lemon zest, contents of the Wholistic Turmeric capsule and saffron strands
  • Grind the chia, flax and hemp seeds in a coffee grind (or buy ready ground)
  • Mix the ground seeds with the desiccated coconut in a bowl
  • Gently warm your milk with the ginger and cinnamon, if using. Add the turmeric soaked fruit at the end to warm through
  • Toast your choice of nuts and seeds
  • Pour the milk mixture over the ground seeds, stirring continously
  • Leave to plump up for a few minutes
  • Sprinkle with your toasted nuts, cacao nibs and fennel seeds et voila!


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