CHAI PUDDING

​Ingredients

• 80g chia seeds

• 350ml dairy free milk (the thicker the milk, such as coconut or cashew, the thicker the pudding will be; add water to the milk if you need it to be lighter)

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Method

To make the chia pudding, whisk chia seeds with dairy-free milk

Leave to soak in the fridge for at least 5 hours (best overnight).

Once the pudding has thickened (add more seeds if it has not and leave to chill for another couple of hours), you can add a little maple syrup if not enough sweet and/or a little vanilla extract.

Layer with fresh fruits, yoghurt, compote and topped with granola

BUCKWHEAT & MILLET FLAKES PORRIDGE

Ingredients

• 100g buckwheat

• 50g millet

• Enough water or milk to cover the grains

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Method

To make the porridge, in a medium-sized saucepan, add the grains, nut milk or water and gently cook while stirring.

Continue to stir and add up to another cup of water as it simmers. The porridge is ready when the grains become soft (about 10-15 minutes).

Let the porridge rest, off the heat, for five minutes with the lid on. Top up with granola, fresh fruits or fruit compote just before serving.

KHEER TOPPED GRANOLA

Ingredients

• 1 cup of brown long grain rice

• 2 cups of almond or other nut milk

• 1 cup of water

• pinch of saffron (soaked in a little hot water or nut milk)

• seeds from 6 green cardamom, crushed

• 1 cinnamon stick

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Method

Soak rice in water overnight

Drain the rice and add it to a pan of almond milk and water with the cinnamon stick. Bring to a simmer and cook for 20 minutes, add more liquid if need be.

The rice mixture should have thickened (put off pan from fire and let it cool. Cooling will increase its thick consistency more).

Add saffron (which had been soaked in milk) and the crushed cardamom seeds.

Cook for another 15 minutes, adding a little more liquid if necessary.

Serve topped with granola and a little yoghurt on the side.

GRANOLA LOAF- 2 lOAVES OF APPROX 800g

Ingredients:

• 45g of rye sourdough starter

• 90g warm water

• 150g organic white stoneground wheat flour

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Method

To make the levain:

Mix the water with the starter, stir in the flour into a thick paste, leave overnight

It should have doubled in volume and have an agreeable sour smell

To make the dough:

In a large clean bowl, mix 250g of the leaven with 500g of warm water and 800g of flour, mix briefly by hand to incorporate the flour.

Mix 100g granola with 30g of water and add to your dough.

Mix again and leave for 3 hours, aim to give 3 folds within the first 90 minutes.

At the point of the first fold, add 20g of salt. The dough should have doubled in size, now it is time to turn it onto a floured surface. Divide the dough into 2 and shaped fold into your baskets or tins

Leave for 1-5 hours at room temperature. Or overnight in the fridge ( if overnight in the fridge, bring them back to room temperature before baking). Pre heat the oven for 30 minutes on high tempera-ture (400 F + or gas mark 6) and bake for 25 - 30 min