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Saturday, March 7, 2015

Coconut almond chia seed pudding (vegan)


Are you wondering how to include more chia seeds into your diet? I did too, and found this easy and delicious solution (great for convincing my kid to have some as well). You can make it an evening before having it for breakfast and just let the seeds soak overnight in the fridge, or you can make it 10 minutes before serving it directly, however you want it :).

Recipe vaguely adapted from here.

Last year: Camembert and caper Flammkuchen.
Two years ago: Artichoke crostini.
Three years ago: Sweet potato, wild mushroom and guacamole wraps.
Four years ago: Orange jam&liquor Linzer torte (Austrian/German and Hungarian)Goat cheese salad with paprika dressing and Easy chicken tacos with guacamole.



Ingredients (serves 2):

  • 2 cups of vanilla-flavored almond milk
  • 1/2 cup chia seeds
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup almond flakes, toasted
  • 4 teaspoons light brown sugar (optional)

Just leave the chia seeds and the coconut to soak in the almond milk and stir once in a while to help the pudding achieve its specific consistency. In about 10 minutes it should be done. Stir in the brown sugar, divide into serving bowls and top with the lightly toasted almond flakes. It's done, dig in! :)

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