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Chia apricot breakfast with fresh sprouts


Mix the coconut milk in a bowl with the chia seeds and vanilla powder. Refrigerate the mixture overnight to cool (but at least 2 hours). Boil the water in a small saucepan, remove from heat and add the apricots. Close with a lid and set aside until the apricots are tender (about 30 minutes). Drain off the water and catch it. Puree the apricots with the hand blender and dilute to the desired consistency with the collected liquid. Maybe sweeten with some apricot syrup.

Cut the apple into small cubes. Layer Chiapudding, yoghurt, apricot mousse and freshly pulled mung bean sprouts in 2 glasses. Sprinkle with apple pieces, hemp seeds, coconut chips and nuts.


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