Good morning to you!
It’s Wednesday, and that means I’m hashtagging all over instagram and twitter with #wednesdaybreakfastclub, sharing my morning eats and encouraging you to do the same. I so love to see what everyone is eating on a Wednesday. I find this casual weekday breakfast snooping to be wonderfully inspiring. So far, it’s resulted in the creation of coffee date oats and a dash to the shops to buy fruit loaf. And this chia seed pudding.
A couple of weeks ago, club member Kate posted a #wednesdaybreakfastclub picture of her coconut chia pudding (recipe by Petite Kitchen). This sparked some keen chia planning on my behalf, and so here we have my creation, assembled last night and enjoyed this morning. Totally hashtag worthy.
I used mesquite powder in this pudding, which has an intense caramel flavour. Mesquite powder (ground from the pods of the mesquite plant) is a low GI sweetener, providing some nutrients including the amino acid lysine (if anyone else gets cold sores like I do – ugh – then you might join me in a little dance at the mention of lysine, which is said to help prevent cold sores). The mesquite powder encouraged this to be quite a sweet pudding (especially with the addition of maple syrup and dates). It therefore paired wonderfully with the tang of unsweetened Greek yoghurt and a sprinkling of earthy roasted almonds.
Play around with your favourite flavours to create your ideal pudding. If you don’t have mesquite powder, try some raw cacao, half a ripe mashed banana or just extra maple syrup in it’s place. Coconut milk or desiccated coconut, as per the original inspiring recipe, would be a fun, Summery addition. And then you could top your coconut chia pudding with chopped mango and toasted desiccated coconut. Oh, bring on Summer!
Chia Seed and Date Pudding
Begin this recipe the night before so the mixture can soak overnight (or allow to soak for at least 2-3 hours).
2 generous tablespoons Chia Seeds (found in health food shops and the health food aisle of Supermarkets)
3/4 cup Milk (almond milk would be outrageously good in this recipe)
2 generous teaspoons Mesquite Powder (it’s not cheap but a little goes a long way)
1/2 teaspoon Pure Maple Syrup
3 dried pitted Dates, chopped
To serve, Greek Yoghurt and Roasted Almonds, chopped
1. Combine all the ingredients (except for the yoghurt and almonds) in a small bowl and whisk to combine. Cover and allow to sit in the fridge overnight.
2. In the morning give the mix a vigorous stir. If it has separated, this will allow the pudding to gel together nice and plumply (plumply?).
3. Serve with a spoon of Greek yoghurt and a sprinkling of roasted almonds.
What did you have for breakfast today?