Currant Chia Breakfast

Ingredients for 1 servings:

• 150 ml plant milk (plant drink), e.g. coconut milk and hazelnut milk
• 2 tbsp chia seeds
• 1 tsp, heaped xylitol (sugar substitute) or erythritol
• ¼ tsp, sautéed cinnamon
• 1 handful of currants

Instructions

Working time approx. 10 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 10 minutes

vegan

The night before, mix the chia seeds with the plant-based milk and Xucker. I used 3/4 coconut milk and 1/4 hazelnut milk. Use whichever milk you like best. Let it stand in the room for half an hour, stirring 2-3 times to prevent lumps. Cover and refrigerate overnight. Shortly before breakfast, remove from the refrigerator, stir in the cinnamon, and add the washed and picked currants. I then briefly pureed the whole thing to distribute the currant flavor. Add Xucker if desired. Depending on your preference for consistency, you can add more milk or chia seeds.