Servings: 4
Vegan Breakfast Lollies
Ingredients:
300g strawberries
Brown sugar
1 tbsp water
2 tbsp chia seeds
240g dairy-free yoghurt
1 tbsp dairy-free yoghurt
1 tbsp agave nectar
0.5tsp vanilla essence1 handful of Lizi’s Organic Granola
Instructions:
Cut the strawberries into halves or quarters, depending on how large they are. Taste one and see how sweet it is, then put in a pan with the correct amount of sugar and the water. Place over a low heat and bring to a gentle simmer and let them lose their shape and release a lot of their juice - this takes between five and ten minutes.
Add the chia seeds and let the jam cool and thicken
Meanwhile mix the dairy-free yoghurt, agave nectar and vanilla essence and fill two thirds of the lolly moulds. Let them sit a while so there are no air bubbles and the yoghurt has a chance to sink to the bottom of the moulds. If you want perfect ‘Fab’ style lollies, wipe the insides of the mould so there is no yoghurt where the strawberry is going to go. But for a more relaxed, rustic look, don’t bother.
Place in the freezer and let the yoghurt harden (an hour or so should do it) and then add the cooled strawberry chia jam. Place back in the freezer until the jam freezes.
When ready to eat, remove the lolly from its mould, dip the tip in some plain dairy-free yoghurt and then dip in a small cup of granola for a nutty take on the ‘Fab’ sprinkles.