I always find chia pudding hard to get right and it often ends up not tasting much, so I’m definitely trying this recipe from vegetarian snob out this weekend. I mean how can anything with pumpkin be anything but delicious…
- 1-2 shots of espresso (or ¼-½ cup of brewed coffee)
- ½ cup canned coconut milk
- 2 Tbl of pumpkin puree
- 1 tsp pumpkin pie spice
- ½ tsp of ground cinnamon
- 1 tsp pure vanilla extract
- 1 tsp maple syrup (or sweetener of your choice)
- ¼ cup of chia seeds
- Begin by making your shots of espresso or brewing your coffee.
- You could probably just throw everything in your jar or bowl and stir, but I always miscalculate how much space my jar can handle, so I suggest making your pumpkin spice latte separately then pouring the whole thing over your chia seeds.
- Pour your coffee into a large mug/bowl and add in your coconut milk (if you want to sneak sips before making your pudding, warm your milk up!). Stir until your coffee is creamy.
- Add in your pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup (or whichever sweetener you’re using), and stir until your coffee is well mixed and everything is incorporated. Try it here. Taste for spice, sugar, and creaminess.
- Add your chia seeds to an empty jar (my preferred method) or bowl, and pour over your pumpkin spiced latte!
- Stir, or shake vigorously so that the seeds don’t all clump together. Once your seeds are all independent and non-sticky, seal your jar or cover your bowl.
- Place in the fridge to let the chia seeds absorb the liquid and puff up, for about 3 hours, or preferably, overnight. The longer you wait, the larger the chia seeds will get and the thicker the pudding.
My foodblog addiction continues, after finding Deliciously Ella the other day I have spent hour’s browsing her videos and recipes. That she cooks without diary, sugar, meat and gluten doesn’t hurt!
Her blog is filled with delicious looking salads, healthy deserts and plenty of raw food!
I had this for lunch today (Breakfast food for lunch is perfectly normal, I know you do it to! No judgement) and it’s amazingly tasty. Like pancakes for breakfast but healthier! I added banana and gingerbread spice to give it even more umph.
1 cup steel cut oats
½ tablespoon coconut oil
3 cups water
¼ cup almond milk
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1. Melt coconut oil in a medium saucepan on low heat. Add oats, stirring to coat.
2. Turn heat to medium and let cook for 3-5 minutes, stirring occasionally. (This part will fill your home with the loveliest coconut/oat scent!)
3. Add water and bring to a boil.
4. Reduce heat and simmer for 5 minutes, then remove from heat.
5. Pour oats and leftover water into a glass jar. Cover with a lid and let sit overnight.
6. In the morning, your oats will be ready to go! Reheat them in a saucepan, add in almond milk, maple syrup, and cinnamon, and enjoy!
from free people blog, they have the tastiest recipes, and really cute clothes..
I love kefier yoghurt and anything that has to do with müslie, it’s my go to breakfast. While living in Sweden I loved the unsweetened oat yoghurt in the morning, but I’ve had trouble finding a yoghurt I like in Australia. The soy yoghurts all have sugar in them and when I asked for a plain one I was given vanilla… vanilla isn’t plain! So I go with coconut, it doesn’t have the sour taste I like but what can you do.
When I saw this post while browsing this blog, I knew I had to try it! Kefir AND coconut, the two best things in life (or at least when it comes the breakfast..)
from the wellness warrior
To make kefir you need “kefir grains” they are re-usable and multiply, to see where you can find the please go the the original post here
1. Add 1 tablespoon of fresh kefir grains to 1-2 cups of coconut milk.
Note: I made my own coconut milk by blending 1 cup of shredded coconut with 2 cups of water and straining the liquid through a nut milk bag.
2. Combine the grains with the coconut milk in a glass jar. Cover with a cloth secured with a rubber bad and let it sit on your bench (a warm environment is best for fermenting) for 12-24 hours. Give your kefir a few shakes or stirs after about 12 hours.
3. Once the coconut milk has thickened and has a slightly sour flavour, it has turned into kefir. Strain the mixture through a fine plastic strainer to remove the grains. Store kefir in the fridge and enjoy.
For you who, like me, haven’t tried chia seeds and think that anything that gets a pudding/jello like consistency when put in water should be avoided. You are wrong! (No mostly you are right, but not in this case)
When I got a bag of chia seeds from my boss yesterday I was a bit skeptic, but decided to look up some recipes anyway. (I mean when someone gives you food you eat it..)
But first lets talk chia seeds, they are considered a super food (hey they are super.. can it get better??) they are high on omega 3 and fatty acids. They contain more iron than spinach and you cant eat them the way they are (goodby ground flax seeds, you have been replaced) to add to their awesomeness they are high on calcium and protein.
So try them (and if you think they are to expensive, they absorb up to 9 times their own weight in water!)
Hazelnut Chia Bowl
Superfood Chia Bowl
Chia Seed pudding – blueberry, chocolate and vanilla
Chia Carmel pudding
My newest food addiction is the coyo chocolate ice cream! I’m usually not a fan of chocolate ice cream, don’t get me wrong I love chocolate, just not as ice cream. But coyo’s is made out of coconut milk (love everything coconut) and together with chocolate it’s just perfect. Not to chocolaty and not to coconuty. Try it and thank me later!
ps. it’t vegan gluten free and so on..