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COCONUT-CHIA PUDDING

TOTAL TIME: 5 MINUTES PLUS 2 HOURS OF REFRIGERATION • FOR 6 PEOPLE

The key to the feel of this creamy but crunchy breakfast is in tiny chia seeds, that are full of main vitamins like omega-3 fatty acids, calcium, magnesium, and extra.

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INGREDIENTS :

  • 1/2 cup black chia seeds
  • 3 tablespoons agave syrup
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 (14 ounces) can gentle coconut milk, shaken
  • 1 cup almond milk or different non-dairy milk
  • Berries, for garnish
  • Pepitas, for garnish

Instructions:

  1. In a big bowl, mix the chia seeds, agave syrup, vanilla and salt, ensuring there aren’t any lumps. Whisk the coconut and almond milks.
  2. Switch to a jar, cowl and refrigerate for a minimum of 2 hours. Serve garnished with berries and pumpkin seeds.

Dietary contributions:

PER SERVING 255 energy, 19.5g fats (12.5g saturated fats), 4g protein, 80mg sodium, 17g carbohydrates, 7g fiber, 7g sugars (7g added sugars), 0 mg of ldl cholesterol

ADVICE :

Do you’ve got any chia seeds left? Flip them into raspberry-chia jam. In a small saucepan, prepare dinner 2 cups raspberries over medium warmth, stirring often, till fruit breaks down and liquid turns into syrupy, about 8 minutes. Take away from the warmth and stir in 1 tablespoon of lemon juice and maple syrup, then stir in 2 tablespoons of chia seeds. Go away to face for a minimum of 20 minutes (the combination ought to thicken barely). Get pleasure from on entire grain toast.

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