Coconut chia pudding
3 tablespoons chia seeds
1 cup coconut milk
1 teaspoon agave syrup
1/2 teaspoon vanilla paste
Pour chia seeds in coconut milk and leave it for about 15 minutes. Add agave syrup and vanilla paste and stir. Leave it in the fridge for about 3-12 hours.
You can mix your coconut chia pudding with your favourite fruits like blueberries, blackberries or bananas.
Cherry chia pudding
2 1/2 cups unsweetened almond milk
1/2 cup bing cherries, pitted and halved
1/2 teaspoon ground cardamom
1 teaspoon stevia
1 teaspoon vanilla extract
1/2 cup chia seeds
1/4 cup of cashews
1/4 cup bing cherries, pitted and halved
2 tablespoons cold water
1/4 teaspoon vanilla extract
1/8 teaspoon stevia
Blend milk, cherries, cardamom, stevia and vanilla together in a blender on high until smooth. Pour the cherry mixture over chia seeds and whisk thoroughly. Let rest for 5 minutes then stir again. After 10 minutes, stir again. Cover and refrigerate at least 3 hours or overnight.
Soak the cashews in water and also refrigerate for at least 3 hours or overnight.
To make the cream, blend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and stevia and blend until well combined.
Before serving, give the pudding a good stir and divide into 4 cups; top with cream and more cherries.
Gluten free macaroons with raspberry chia seed jam
raspberry chia seed jam:
3 cups frozen raspberries
1/4 cup pure maple syrup, or to taste
2 tablespoon chia seeds
1 teaspoon pure vanilla extract
2 cups shredded sweetened coconut
½ cup coconut cream
2 tablespoons maple syrup
1 tablespoon corn starch
¼ teaspoon sea salt
1 batch of raspberry chia seed jam
Directions for the chia seed jam:
Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more.
Pre heat the oven to 350 degrees. Line a baking tray with parchment paper.
Combine coconut, coconut cream, maple syrup, corn starch and salt in a small sauce pan over medium high heat. Cook, stirring frequently for about 2 minutes.
Spoon the coconut mixture into 16 mounds on the prepared baking tray. The mixture with be wet and won't stick together. Create a small indent in the top of each mound so they look like little nests.
Bake for 15-18 minutes, or until the edges start to brown. Remove from oven and leave to cool on the baking tray.
Remove from the baking tray using an off set spatula. Top each with a spoonful of jam.
Chia cacao energy bars
1 and 1/2 cup pitted dates
1/3 cup unsweetend cocoa powder
1/3 cup chia seeds
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup almonds
Puree dates in food processor until a thick sticky paste form. Add cocoa powder, chia seeds, vanilla extract, and almond extract. Process until well combined. Add almonds and blend until well chopped and distributed. Transfer mixture to wax paper and mold into a rectangle or press into a loaf pan to easily create a rectangular shape. Wrap in wax paper and refrigerate overnight. Remove from fridge and cut into bars. Wrap bars individually for storage.
Banana chia seed cake
2 cups almond flour
¼ cup tapioca flour
¼ cup flaxseed meal
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon chia seeds
1 cup bananas, mashed
2 eggs, room temperature
2 teaspoons vanilla extract
½ cup coconut milk
⅓ cup honey
4 tablespoons coconut oil
In a large bowl mix the almond flour, tapioca flour, flaxseed meal, baking soda, salt and chia seeds.
In a separate bowl, cream together coconut oil (not melted) and honey with a hand mixer. Add in eggs one at a time and continue mixing. Add in mashed banana, vanilla extract and coconut milk, mix until fully incorporated.
Pour wet ingredients in with dry ingredients and mix together with hand mixer to form batter.
Line an 20 cm baking pan with parchment paper, covering two sides. Leave extra long so you have a handle to pull cake out. Pour the mixture evenly in the pan. Bake at 180°C for 30 minutes or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack when removing it from the oven and allow it to cool.
Chocolate pistachio chia shake
1/2 cup unsweetened almond milk
2 tablespoons chia seeds
3 whole medjool dates, pitted
1/3 cup roasted + shelled pistachios, plus more for topping
3 frozen medium + very ripe bananas, peeled and sliced
2 tablespoons unsweetened cocoa powder
1/4 cup plain greek yogurt
1 teaspoon vanilla extract
In a small bowl mix together the milk and chia seeds. Let this sit for 10-15 minutes.
Meanwhile add the pistachios and dates to the bowl of a food processor or high powered blender. Blend until the mixture becomes finely chopped and almost butter like, scraping down the side as you go. You want to get it as smooth as possible. I let the mixture blend for about 5 minutes.
To the blender add the chia seeds + milk mixture, the frozen banana chunks, cocoa powder, greek yogurt and vanilla extract. Blend until thick, creamy, and smooth, about 3-4 minutes. Scrape down the sides of the blender as needed. If the shake is too thick add more milk to your liking.
Pineapple papaya chia smoothie
1 cup 100% pure pineapple juice
2 tablespoons white chia seeds
1 cup fresh papaya cubes
1/2 cup peeled, chopped, cucumber
1/2 small serrano pepper stemmed
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons pistachio or avocado oil
1 teaspoon peeled, grated fresh ginger
1/8 teaspoon sea salt
2 sprigs cilantro, for garnish
In a liquid measuring cup or small bowl, whisk together the pineapple juice and chia seeds and let stand for about 20 minutes. (Makes 1 1/8 cups pineapple-chia gel.)
Place the pineapple-chia gel, papaya, cucumber, serrano pepper, lime juice, oil, ginger and salt in a blender. Cover and puree until smooth.