What better way to celebrate sunshine in spring than with a beautifully bright, light and vibrant breakfast pudding bowl.
The deep purple pudding is bursting with antioxidants from both the blueberries and the chia seeds.
Chia seeds are also packed with good fats, fibre, protein and the bone-fortifying nutrients, calcium, phosphorous and magnesium. The maca powder adds an almost caramel-like background flavour and gives an energy boost for the day ahead. This can be omitted or substituted with cinnamon (maca is not recommended for pregnant or lactating women).
Some days I add half a ripe banana if I want extra sweetness or a more filling breakfast. As always, there is the option to add honey or maple syrup to taste. Top with whatever fruit, seeds or nuts are to hand. I find toasted coconut flakes give a satsying crunch and pair well with the berries. The kiwi has a contrasting sharpness as well as plenty of Vitamin C and the mint leaves not only look super pretty but provide a fresh finish to the first meal of the day.
Blueberry Chia 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
1/2 cup fresh or frozen blueberries
1 cup (250ml) coconut milk
1tsp vanilla extract
1tbsp maca powder
Optional: 1-2tbsp honey or maple syrup to taste
Toppings:
Unsweetenend toasted coconut flakes (or any seeds/ nuts of choice)
Strawberries and blueberries (or sub any berries/ fruit of choice)
Kiwi fruit (or any other fruit of choice)
Fresh mint leaves, torn
Instructions:
1. Blend the blueberries, coconut milk, vanilla and maca (and honey/ maple syrup, if using) 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. If possible, give the mix another stir after 15-30minutes to ensure chia seeds don't sink to the bottom before full expansion.
4. When ready to eat, add toppings and dig in.
 |
| Blueberry Maca Chia Breakfast Pudding |
Chia seeds are also packed with good fats, fibre, protein and the bone-fortifying nutrients, calcium, phosphorous and magnesium. The maca powder adds an almost caramel-like background flavour and gives an energy boost for the day ahead. This can be omitted or substituted with cinnamon (maca is not recommended for pregnant or lactating women).
Some days I add half a ripe banana if I want extra sweetness or a more filling breakfast. As always, there is the option to add honey or maple syrup to taste. Top with whatever fruit, seeds or nuts are to hand. I find toasted coconut flakes give a satsying crunch and pair well with the berries. The kiwi has a contrasting sharpness as well as plenty of Vitamin C and the mint leaves not only look super pretty but provide a fresh finish to the first meal of the day.
Blueberry Chia Breakfast Pudding
Makes 1 large bowl (or 2 smaller dessert bowls)
Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
 |
| Blueberry Macs Chia Breakfast Pudding |
Ingredients:
4tbsp chia seeds
1/2 cup fresh or frozen blueberries
1 cup (250ml) coconut milk
1tsp vanilla extract
1tbsp maca powder
Optional: 1-2tbsp honey or maple syrup to taste
Toppings:
Unsweetenend toasted coconut flakes (or any seeds/ nuts of choice)
Strawberries and blueberries (or sub any berries/ fruit of choice)
Kiwi fruit (or any other fruit of choice)
Fresh mint leaves, torn
Instructions:
1. Blend the blueberries, coconut milk, vanilla and maca (and honey/ maple syrup, if using) 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. If possible, give the mix another stir after 15-30minutes to ensure chia seeds don't sink to the bottom before full expansion.
4. When ready to eat, add toppings and dig in.
What's the serving size? Does this make 1 serving?
ReplyDeleteHi Arnelle - it makes 1 large bowl for 1 hungry person, or 2 smaller dessert servings. Hope you like it and thanks for dropoing by. Best Rgds, Angela
DeleteThanks for the reply. Making my first batch today!
Deleteoooh hope you enjoyed it Arnelle :)
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