Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston.

We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.

BANOFFEE CHIA PUDDING WITH DATE CARAMEL & ANZAC CRUMBS

SERVES 4-6

Ingredients

2/3 cup chia seeds

2 cups soy milk

1 x 400ml can coconut milk

1Tb maple syrup

1tsp ground cinnamon

1 banana, peeled and sliced

½ Greek yoghurt *optional

4 Coles gluten free Anzac biscuits, crumbled

Date caramel:

10 fresh medjool dates, chopped 

1/3 cup maple syrup

1tsp vanilla bean paste

2 tablespoons warm water

For the chia pudding, place the chia seeds, soy milk, coconut milk, maple syrup and cinnamon into a large bowl. Stir well to combine, cover and refrigerate for 4 hours, or overnight.

To make the date caramel, place the dates, maple syrup, vanilla and water into a small food processor and blend until smooth.

To serve, divide the chia pudding amongst serving glasses or bowls. Top with the sliced banana, yoghurt, a drizzle of the date caramel and scatter over the Anzac crumbs. Enjoy!