I love the taste of matcha - from its pure unadulterated simple hot cup of calming green tea form to its less innocent guise in mochi or ice cream.
It's a happy coincidence that matcha is also chock full of antioxidants, is rich in fibre, chlorophyll and vitamins, and lowers cholesterol and blood sugar.
This is by far one of my all time favourite ways to consume it. The coconut milk adds a creaminess, while the banana adds a natural sweetness negating the need for any additional sweeteners.
Dessicated coconut adds a bit of bite to the chia pudding and, if the antioxidant benefits of matcha in itself weren't sufficient, I enhanced it with a big handful of baby spinach to bring extra oomph to the green colour and a big hit of iron, vitamins K, A and C and folic acid.
Feel free to play around with toppings once the base is made. I like it best with a handful of fresh berries, a few chunks of my Sweet Potato Cocoa Brownies (For recipe Sweet Potato Cocoa Brownies), a sprinkle of extra coconut and some bright orange goji berries peeking through.
Raw cacao nibs and a sprinkle of toasted nuts also work really well.
Breakfast doesn't get better than this and nor do guilt-free puddings! x
Matcha Coconut Chia Green Breakfast Pudding
Makes 1 large bowl (or 2 smaller dessert bowls)
Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
Ingredients:
4tbsp chia seeds
2tbsp unsweetened dessicated coconut
1 fistful of washed baby spinach leaves
1/2 ripe banana
1 cup (250ml) coconut milk
1tsp vanilla extract
1tsp matcha powder
Toppings:
1 Sweet Potato Cocoa Brownie (see recipe in link above)
Fresh blueberries (or sub raspberries, strawberries or any fruit of choice)
Unsweetened dessicated or flaked coconut
Goji berries
Cacao nibs
Instructions:
1. Blend the spinach, banana, coconut milk, vanilla and matcha powder until smooth. I use my Nutribullet but any blender or processor will work.
2. Stir the blended mix with the chia seeds in a bowl.
3. Cover and place bowl in the fridge for minimum 6 hours, preferably overnight, for the chia seeds to absorb the liquid and expand.
4. When ready to eat, add toppings and dig in.
 |
| Matcha Coconut Chia Green Breakfast Pudding |
It's a happy coincidence that matcha is also chock full of antioxidants, is rich in fibre, chlorophyll and vitamins, and lowers cholesterol and blood sugar.
This is by far one of my all time favourite ways to consume it. The coconut milk adds a creaminess, while the banana adds a natural sweetness negating the need for any additional sweeteners.
Dessicated coconut adds a bit of bite to the chia pudding and, if the antioxidant benefits of matcha in itself weren't sufficient, I enhanced it with a big handful of baby spinach to bring extra oomph to the green colour and a big hit of iron, vitamins K, A and C and folic acid.
Feel free to play around with toppings once the base is made. I like it best with a handful of fresh berries, a few chunks of my Sweet Potato Cocoa Brownies (For recipe Sweet Potato Cocoa Brownies), a sprinkle of extra coconut and some bright orange goji berries peeking through.
Raw cacao nibs and a sprinkle of toasted nuts also work really well.
Breakfast doesn't get better than this and nor do guilt-free puddings! x
Matcha Coconut Chia Green Breakfast Pudding
Makes 1 large bowl (or 2 smaller dessert bowls)
Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
 |
| Matcha Coconut Chia Green Breakfast Pudding |
4tbsp chia seeds
2tbsp unsweetened dessicated coconut
1 fistful of washed baby spinach leaves
1/2 ripe banana
1 cup (250ml) coconut milk
1tsp vanilla extract
1tsp matcha powder
Toppings:
1 Sweet Potato Cocoa Brownie (see recipe in link above)
Fresh blueberries (or sub raspberries, strawberries or any fruit of choice)
Unsweetened dessicated or flaked coconut
Goji berries
Cacao nibs
Instructions:
1. Blend the spinach, banana, coconut milk, vanilla and matcha powder until smooth. I use my Nutribullet but any blender or processor will work.
2. Stir the blended mix with the chia seeds in a bowl.
3. Cover and place bowl in the fridge for minimum 6 hours, preferably overnight, for the chia seeds to absorb the liquid and expand.
4. When ready to eat, add toppings and dig in.
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