⦁ Place 85g of Chia Seeds in a large mixing bowl. ⦁ Pour 400ml of coconut milk into a separate mixing bowl and add in 3 tablespoons of honey, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon and a pinch of salt. Whisk the ingredients together for 2-3 minutes. ⦁ Pour the coconut milk over the chia seeds and stir well. ⦁ Cover and set the mixture aside for at least 30 minutes, to allow the chia seed to soak up the coconut milk mixture. ⦁ Stir the chia pudding before pouring it out into a bowl or a jar. ⦁ Garnish with 10g of berries. ⦁ Serve.
*Top Tip For better results cover and keep the coconut chia pudding refrigerated overnight. You can also garnish the coconut chia pudding with a few fresh mint leaves. In addition, you can also add fruit to the bottom of the pudding such as kiwi fruit, strawberries or bananas for added taste.
⦁ Preheat the oven to 190c/gas mark 5. ⦁ Place 4 hash browns on a baking tray and place in the oven. Cook for 15-20 minutes or according to the package instructions. ⦁ Crack 2 large eggs into a large mixing bowl and beat together. ⦁ Add in 1 chopped green chili to the eggs. ⦁ Add 2 tablespoons of milk to the mixing bowl and stir until the ingredients are well blended. ⦁ Add 2 tablespoons of rapeseed oil to a frying pan and place over a medium heat. ⦁ Pour the egg mixture out into the frying pan, occasionally stir until the eggs are scrambled. ⦁ Sprinkle a pinch of salt over the scrambled eggs. ⦁ Chop 3 cooked sausages of your choice up into smaller pieces. Add the sausage to the frying pan and cook until the sausage pieces are hot inside. ⦁ Remove the frying pan from the heat and set aside. ⦁ Remove the hash browns from the oven. ⦁ Place 1 tortilla on a plate and spoon in some of the egg and sausage mixture. ⦁ Cut the hash browns up into smaller chunks and scatter the pieces on the tortilla. ⦁ Sprinkle the ingredients with 30g of cheddar cheese. ⦁ Roll the tortilla up tightly to secure the filling. You can fold and wrap the bottom of the tortilla with a bit of aluminum foil to secure it. ⦁ Repeat the process one more time. ⦁ Serve immediately or freeze.
*Top Tip You can cook the Breakfast Burritos in a batch and freeze them. Wrap each burrito up in a paper towel, and then tightly wrap each one up in aluminium foil. To reheat the burritos, remove the aluminium foil and place on a microwave plate. Microwave each of the frozen burritos for 2 minutes and 45 seconds on high, make sure you turn the burrito over halfway through. You can also add bacon or pancetta to this recipe.
