Suitable for breakfast or dessert
For the chia seed pudding;
1 cup almond, coconut or soy milk
4 tablespoons chia seeds
1 tablespoon maple syrup
1 tablespoon magic blue spirulina
For the oats;
1/2 cup gluten free rolled oats
1 cup organic sugar free applesauce
1 sweet red or yellow apple
Place the 10 tabs of blue green algae into just enough cold water to cover, and let them dissolve .
In a glass container or mixing bowl , prepare the milk of your choice, add the maple syrup and dissolved blue green algae.
Using a whisk, make sure to bind the colour nicely into the milk ,so there are no dark patches visible.
Then add the chia seeds and stir well.
Let the mixture sit for a few minutes and stir again.
Transfer to refrigerator for at least 8 hours, or over night.
In a second glass container combine the applesauce and oats and let them sit as well over night in the refrigerator.
The last step is the decoration.
Wash and peel the apple.
Choose a shape cutter.( I used a flower shape.)
Using a mandoline slicer, slice the apple and cut out the shapes.
Choose a glass, the size is entirely up to you and depends if you like to eat it as a breakfast or dessert.
The container in the picture is a 220 ml glass, which is my perfect breakfast size.
Make sure the glass container is dry.
Stick the apple flowers onto the glass.
Add 3 tablespoons of the oats applesauce mix.
Add about 5 flat tablespoons, or more if needed of the chia seed pudding.
Then cover the pudding with flower shaped apples.
Keeps for three days in the refrigerator.