While we were staying in Perth, we had some friends over for dinner. The beach house we were staying in was pretty basic, and I didn’t have my own kitchen and a pantry and fridge and freezer full of ingredients, so I needed to think of something simple for dessert. (I did have my Thermomix though, of course!)
The dessert needed to be dairy and gluten free for our visitors, and grain free for us; be able to be prepared ahead; have minimal ingredients; needed to feed twelve people; and had to be something kids would like. Hmmmm….
Well, I had plenty of strawberries (don’t you just LOVE strawberry season??), a bag of chia seeds, some basic spices and honey and some coconut cream. So coconut spice chia puddings with roasted strawberries were my solution. It was a winner! Yay!!
I decided I needed to share this recipe on my blog, because it’s just so simple (and delicious), and ALSO because The Source Bulk Foods had organic chia seeds on special this week, so I stocked up! They’ll last for ages in the pantry, so when you have visitors pop in and you need a quick dessert, you know what to do…
I was just in the Cairns Source Bulk Foods store yesterday drooling all over the big tubs of paleo granola and bulk Loving Earth chocolate… The kids go a bit mad in that shop and we end up with loads of goodies. This week’s haul included activated almonds, Inca berries, dried sour cherries, medjool dates, dried mango, slivered almonds, cacao butter, and of course the chocolate and granola!
Okay, so here’s the recipe – I hope you like it! And thanks to Jude Blereau for reminding me that life is so much better with roasted strawberries. Sigh.
By the way, this recipe serves 10-12, so halve it if you’re not sharing with lots of people. OR you can make these ahead in jars and keep them in the fridge for up to five days, for ready-to-go breakfasts and snacks!
Note: This recipe is sponsored by The Source Bulk Foods, because they love what I do, and I love what they do, so we thought we’d do some stuff together. I hope you enjoy it!!