ASCP Skin Deep

SEPTEMBER | OCTOBER 2017

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30 september/october 2017 expertadvice FEED YOUR FACE Enjoy this beauty-boosting chia seed pudding parfait, loaded with alpha-linolenic acid, an essential fat. Blueberry Chia Jam 1 ½ cups frozen wild blueberries, thawed ¼ cup water 3 tablespoons chia seeds 2 tablespoons maple syrup Peanut Butter Granola 1 ½ cups old-fashioned rolled oats ¼ cup chopped roasted peanuts ⅓ cup whole wheat flour 1 teaspoon baking powder ½ teaspoon salt ½ cup creamy peanut butter ¼ cup maple syrup 2 tablespoons unsweetened almond milk ½ teaspoon vanilla extract ¼ teaspoon cinnamon ⅛ teaspoon ground nutmeg 2 cups yogurt of choice (regular or vegan) Make the blueberry chia jam: Place the wild blueberries and water in a high-powered blender and pulse a few times until broken up. Place the berries, chia seeds, and maple syrup in a jar. Cover and shake until well combined (can also whisk together in a bowl). Refrigerate for at least 6 hours or overnight to set. Make the granola: Preheat oven to 300 degrees F. Mix together the oats, peanuts, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the peanut butter, maple syrup, milk, vanilla extract, cinnamon, and nutmeg. Pour the peanut butter mixture into the oat mixture and stir until just combined. Pour granola mixture on a baking sheet and spread evenly. Bake for 15 minutes, stir, pat down, and bake another 10–15 minutes until golden brown. Wild Blueberry Chia Parfaits Remove baking sheet from oven and let cool completely. Cooling is what allows the granola to form clumps, so don't skip this step. Assemble the parfaits: Layer the chia jam and yogurt into jars. Spoon on granola and serve immediately. If making to enjoy for later, layer the jam and yogurt into jars and cover. Add granola right before serving. Serves

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