Winter Chia Seed Pudding

Winter Chia Seed Pudding

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You basically need only one recipe for chia seed pudding, and that is to get to the best ratio of these magical seeds and liquid. However, if you want to have a real treat, you need THIS recipe.

Winter ain’t over yet. – I said to myself yesterday night while I was getting under the double blanket. I got fooled by a few degrees higher temperature after having snow, ice and harsh wind for weeks.

Although colder weather makes me crave porridge more than usual, I feel much better eating fruits and chia for breakfast. Chia seeds are so filling and loaded with many vitamins, minerals and fiber. Plus they do not make you feel heavy like grains can, which makes them a perfect breakfast choice.

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To make a more comforting version of usually cold eaten chia seed pudding, I combined it with sour cranberries, warm cinnamon spice and a luxurious creamy icing. Perfect even when it’s so cold outside…

WINTER CHIA SEED PUDDING {gluten-free, sugar-free, vegan}

Prep time: 5 min + 15 min (inactive)

serves 2 (breakfast; snack)

Ingredients:

for smoothie base

1 cup frozen cranberries*

2 bananas

2 fresh dates

1/2 cup soaked buckwheat**

1 tsp cinnamon

1 orange (juice only!)

1/2 cup water

for pudding

4 Tbsp chia seeds

(smoothie from ingredients listed above – instructions follow)

toppings (optional)

1 banana, sliced

1-2 Tbsp cranberries

icing: 2 rows white vegan chocolate, 1 Tbsp almond (or hazelnut) butter, 1/2 tsp cinnamon

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Method:

  1. Place all smoothie ingredients in a blender and blend until nice and smooth. Pour in two bowls or jars.
  2. Add 2 Tbsp chia seeds in each portion, stir and leave to stand for 10-15 minutes (on counter or in the fridge)***
  3. While your smoothie is turning into a delicious pudding, you can make icing and prepare other toppings.
  4. For icing: Melt white chocolate and almond butter in a small pot. When chocolate melts completely, add cinnamon and stir in well. Leave a side for a few minutes to cool down.
  5. To assemble: Arrange banana slices on top of chia pudding, pour over some icing and sprinkle with cranberries. Serve immediately.

 

Notes

*Instead of cranberries, you can use red currants or other berries, preferably sourish, like raspberries.

**Since this recipe uses raw buckwheat, soaking is mandatory. I wrote about it here. If you dislike the taste of buckwheat, you can try to replace it with oats or almonds. But since I didn’t try this, you have to figure out the quantities.

***Different brands of chia seeds need different time to release the ..and make a pudding. Some will need 5 minutes, while other will need even more than 20 minutes. If you see that it is not thickening after 15 minutes, put them in the fridge and leave for another 10 minutes or more. Result will definitely be better after letting them sit longer (if you can wait).

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