I wanted to try infusing the chia with orange peel as this works so well with steel cut oats. I did 2 versions, one with just the dates and orange peel and one with orange peel, cinnamon and dates. I thought the latter may have too much going on, but the cinnamon bought out the taste of the orange a lot more so it made the cut for the blog.
This is vegan and gluten free.
serves 4 (I make for 4 and it lasts Cass and I two mornings – it is fine to eat the next day)
Will need to start the night before.
1 1/3 cup (320 ml) coconut cream or coconut milk (coconut cream will have more flavour)
1 1/3 cup (320 ml) unsweetened almond milk
100 grams of pitted dates. Roughly sliced.
1 ¼ stick of cinnamon (the ¼ cut lengthways)
2-3 peels of orange rind (use a sharp knife and make sure you have as little as possible of the white membrane)
35 grams of white chia seeds
Pour coconut cream and almond milk into a small to medium saucepan. Add sliced dates, peeled orange rind and cinnamon stick.
On medium-to high, bring to the boil, stirring every so often so that nothing sticks.
Once boiling, turn off the heat and leave to steep until cool (about 15-20 minutes).
Organise chia seeds into a bowl big enough to house the chia seeds and the liquid. Pour the cooled liquid (with dates, orange and cinnamon included) over the chia seeds.
Glad wrap and leave in the fridge overnight.
Take out the cinnamon and orange before serving.
Serve in a bowl topped with your favourite fruits and nuts.