glutenfrei

Chia yogurt with apricot compote

This low-histamine layered dessert with chia yogurt and apricot compote is very easy to prepare and is perfect as a summer breakfast.

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

100 minutes

Ingredients for 2 servings

For the chia yogurt

  • 200 g coconut yogurt (1)
  • 25 g chia seeds
  • 1 tbsp maple syrup

For the apricot compote

  • 4 apricots
  • 2 tablespoons maple syrup
  • 100 ml water

For layering

  • Puffed quinoa
  • A little mint
Chia yogurt with apricot compote

preparation

  • Mix the yogurt and maple syrup in a bowl until smooth.
  • Then stir in the chia seeds and let them soak, covered, in the refrigerator for about 1 hour or overnight.
  • Wash the apricots, remove the pits and cut them into cubes.
  • Place the fruit, water, and maple syrup in a large pot.
  • Bring everything to a boil while stirring, then simmer for about 20 minutes until the fruit is soft.
  • Let the finished compote cool briefly.
  • Put some chia yogurt in a glass, add compote, quinoa, then more chia yogurt and more compote.
  • Garnish with mint, if desired.

Our HistaFood tip

Simply use an empty organic vegetable sauce jar for this.

Our recommendations

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

Recently viewed