Coconut Chia Pudding

I have made chia pudding a few times.  Depending on the recipe I used, depends on the chia to liquid ratio.  Usually, I enjoy the chia pudding but find the consistency to be too thin for my liking.  Lately, I have been into thick foods like super thick smoothies that they can be eaten with a spoon, super thick oats that there’s more yogurt in it than oats or very little almond milk, and now this super thick chia pudding.  I like the thick consistency because it feels like I’m eating more, more volume.

Of all the chia puddings I have tried, this one has been my absolute favorite!  The consistency was perfect!  I think the coconut flour definitely helped.

Coconut Chia Pudding 2

This recipe was adapted from here:

Ingredients:

  • 2 tbsp chia seeds
  • 1/2 cup almond milk
  • 1/2 mashed banana (save other 1/2 for topping)
  • liquid vanilla stevia, to taste
  • 1 tbsp coconut flour

Directions:

  1. Combine chia seeds almond milk, 1/2 mashed banana, and stevia in a bowl.
  2. Cover and refrigerate overnight.
  3. In the morning, stir in coconut flour and other toppings.

For my toppings, I added the other 1/2 of the banana slices, strawberries, and shredded coconut.  You can also add things like other fruits, nuts, seeds, nut butter, coconut oil/butter, etc.

Coconut Chia Pudding

I love that you can make the basic thick chia pudding, then create different flavors with the toppings so your not eating the same thing every time 🙂

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Green Monster Muffins

I can’t believe I haven’t posted this recipe yet!  I made these muffins back in March for St. Patrick’s Day.  I wanted green food and I will not use any artificial coloring so of course I used spinach to get a nice natural green color!  Don’t be scared by these green muffins, they taste very sweet!

Green Monster Muffins

This recipe was adapted from here:

Ingredients:

  • 2 cups spinach
  • 1 cup canned pineapple, diced or crushed
  • 1 banana
  • 1/4 cup almond milk
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 2 cups GF oat flour
  • 1/4 cup raw sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder

Directions:

  1. Preheat oven to 375F and line a muffin tin with liners.
  2. Combine spinach, pineapple (with juices), banana, almond milk, vanilla extract, and lemon juice in a food processor until well combined.
  3. Mix remaining ingredients in a bowl.
  4. Pour the green mixture into the dry ingredients and stir to combine.  If it looks dry add 2-4 tbsp more almond milk.
  5. Spoon into muffin pan and bake for 20 minutes.

Green Monster Muffins 2