Creamy Spirulina Chia Seed Pudding (Gluten Free, Vegan)
It’s officially winter break for this grad school student, which means it’s time to deck the halls and fully embrace the Christmas spirit! And what’s a better way to welcome the holidays than with a festive vegan chia seed pudding that will make all your friends green with envy?
Just photograph it: waking up (perhaps even on Christmas morning!) and understanding that a deliciously healthy gluten unfastened breakfast is already expecting you inside the fridge. Thick, creamy chia seed pudding (coloured clearly with spirulina and combined spinach!) combines with crunchy cacao nibs and juicy pomegranate seeds for a majorly flavorful fiesta.
As a bonus, this healthy breakfast recipe is packed with plant based protein from chia seeds and spirulina powder, healthy fats from coconut milk and plenty of antioxidants from the cacao nibs, maca powder and pomegranate seeds. If you’re searching for some easy healthy breakfast meal prep recipes, you can also make this chia seed pudding ahead of time and leave it in the fridge for 3-4 days!
Ready to get into the chia seed pudding spirit? Gather the elements underneath. This will make one huge serving (mainly in case you upload even greater toppings), but you can obviously double or triple the recipe depending on what number of healthy breakfast bowls you need.
Ingredients for One Spirulina Vegan Chia Seed Pudding:
2 TBSP chia seedshalf of cup of milk/water of desire (I used coconut milk for some extra creaminess)
Heavy sprinkle of cinnamon
Heavy sprinkle of maca powder and spirulina powder (<-- affiliate link!)
three/four small ripe banana
Handful of spinach or other leafy veggies (optional)
Enough liquid to combination
Extra spirulina for colour after mixing
Toppings of Choice, like cacao nibs, pomegranate seeds, and so on.
How to Make Your Gluten Free Breakfast:
If you?Ve constantly struggled to know what to consume for a healthful breakfast recipe, you?Ll love how easy this chia seed pudding is to make! Begin through adding your chia seeds, spices and superfood powders, and coconut milk into a mason jar or bowl. Mix thoroughly and give your vegan chia seed pudding at least two hours to gel.
Then, it?S time to get blending! You can eat this gluten unfastened breakfast with out mixing the chia seed pudding up. Just add the mashed banana and any extra liquid to get your chia seed pudding to the texture you need. Throughout the years, although, I?Ve determined that there are 3 important secrets and techniques to a thick and creamy chia seed pudding:
- Get your chia seed pudding ratio right. Recipes can suggest using anything from a 1 to 4 to 1 to 7 ratio of chia seeds to liquid. I like my chia seed pudding extra thick, which is why I used 1/2 a cup of liquid for two tablespoons of chia seeds (or a 1 to 4 chia seeds/liquid ratio). If you like a looser pudding, just add more liquid (especially after your pudding has had time to gel).
- Make chia seed pudding with coconut milk or another super creamy milk. Trust me - it will taste so decadent, you'll enjoy this chia seed pudding as a healthy dessert!
- Blend it up! Besides making your chia seed pudding super creamy, throwing it in a blender ensures that all the flavors are properly combined and keeps those pesky seeds from getting stuck in your teeth.
If you?Re becoming a member of the blending birthday celebration, pour your gelled pudding into a high-pace blender along with the ripe banana, a touch greater spirulina powder, the non-obligatory leafy vegetables and sufficient water to get the pudding mixing without problems (I possibly used three tablespoons or so).
The color of your vegan chia seed pudding will vary depending on your choice of chia seeds (AKA, white or black), how much cinnamon and spirulina you use, and if you decide to throw in some extra greens. If you’re craving a really vibrant chia seed pudding, adding a good amount of spirulina powder and spinach is your best bet! As always when using spirulina, make sure you start with a very small amount (like 1/8 of a teaspoon) and increase it gradually so that the algae taste doesn’t take over the whole dish.
Like this post? Tweet me some love by clicking here: "Say hello to #healthy holidays w/ this #glutenfree and #vegan creamy spirulina chia seed pudding! Easy to prep ahead of time and even easier to eat! Find the full #glutenfreerecipe here: http://bit.ly/2iBYMux"
Once you’ve made your creamy healthy breakfast (or dessert), serve it chilled with your choice of toppings. I used pomegranate seeds and cacao nibs, but nut butter, coconut flakes, granola (like this favorite recipe of mine), trail mix or fresh berries. For a truly holiday-inspired treat, you could even add cranberry sauce, shaved white chocolate or my favorite cacao coconut oil magic shell!
Now that I?M home for the vacations and am taking part in a short destroy from the chaos of grad faculty and coaching, I?M in complete-on excursion mode. Even after I have greater unfastened time in my time table, although, having a healthy breakfast meal prep recipe like this chia seed pudding makes vacation buying, gift wrapping and iciness adventures even extra carefree.
And what?S a better gift you may provide to yourself 12 months-round than a colourful chia seed pudding this is as healthful as it's miles delicious?
What toppings would you use for this gluten free breakfast? How are you welcoming the vacations? Tell me within the remarks!
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