I don’t usually make many sweet treats because I don’t have much of a sweet tooth. However, there are times I do crave something sweet. I love these date balls as I get to stave off the cravings with a big nutritional hit.
These energy balls fuel your body with superfoods, filling an empty tum and providing energy to burn.
Ingredients
1 cup of dry dates (about 30) soaked in water for 3 – 5 hours 2 tablespoons of honey 1/4 cup chia seeds 2 teaspoons of ground cinnamon 1/2 cup pecans, roughly chopped 1/2 cup shredded coconut 1 1/2 cups almond flour
Method
Drain the water from the dates, reserving 1/4 cup of water.
Put the dates, reserved water and the honey into a small food processor/blender. Process until smooth, or leave it a little lumpy with tasty date chunks.
Pour the date mix into a bowl and add the chia seeds. Mix the chia seeds well. Let it sit for two minutes.
Add the almond flour, cinnamon, pecans and shredded coconut to the bowl, and mix well.
Roll the dough into bite-size balls and coat with your choice of finely crushed pecans, shredded coconut or cinnamon, or leave them plain.
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Pudding for breakfast? Yes, please! I love this delicious, super nutritious breakfast dish. What’s not to love? I love how easy it is to make; I love how tasty it is, and I love how simple it is to dress it up and add different flavours. I also love that this breakfast is packed full of superfood goodness. This is my simple recipe for Chia Seed Pudding and a few simple modifications to add variety as well as ideas to increase the fibre!
Layered chia seed pudding with chopped mango.
Before we look at the recipes, please note I have not added any sweetener. This is precisely how I like it. However, it is simple to make this ‘pudding’ sweeter. Experiment with adding honey, maple or sugar syrup.
Making it even easier! I don’t know about you, but I love things to be simple in the morning. I am a morning person, but I like to sit with the computer, write and drink tea. That is when my brain is at its best, and I get the most done. So having breakfast prepared and ready to eat is super handy. I also have a ready-mix of chopped nuts, seeds and coconut, which I keep in an airtight container. This makes topping my chia breakfast pudding quick and easy!
Chia Seed Pudding with blackberries and natural yoghurt
Basic Chia Pudding
Serves 2
Ingredients
1/4 cup Chia seeds
1 cup milk – almond milk, coconut milk or cows milk
Method
Mix the chia seeds and milk well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight.
I refrigerate mine overnight. It will keep in the fridge for a few days. So I make several breakfast puddings at one time.
*Alternatively, you can mix as above and pour into individual serving dishes (after the second mix) before refrigerating.
To serve
Divide the chia seed pudding between two serving dishes and top with yoghurt, berries and nuts and seeds. Get creative!
Chia seed breakfast pudding set in individual bowls and topped with yoghurt, blueberries and a nut and seed mix
Some of our favourites!
Choc Berry
1/4 cup Chia seeds
1 cup almond milk
2 Tablespoons of cocoa
Fresh or frozen berries
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate overnight. Serve topped with berries, nuts, seeds and desiccated coconut.
Choc berry chia pudding topped with coconut, nuts and seed… the seeds and nuts are full of goodness and help make this a filling breakfast
Choc Coconut
1/4 cup chia seeds
1 cup of almond milk
1 teaspoon vanilla essence
1 Tablespoon cocoa
1 Tablespoon coconut
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. Serve topped with coconut, and chopped nuts.
Tropical Fruit Salad
1/4 cup chia seeds
1 teaspoon vanilla essence
1 cup almond milk
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. In the morning I layer chia seed pudding and chopped tropical fruit (mango) in several layers. Top with tropical fruit such as mango, dragon fruit, passionfruit, pineapple and banana.
Chia seed pudding with tropical fruit
For a bigger fibre hit, I use Psyllium.
Banana Berry
2 Tablespoon chia seeds
180ml almond milk
1/2 cup water
3/4 – 1 cup mashed ripe bananas
1 tablespoon desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix well again with a fork, and pour into serving glasses. Cover and refrigerate overnight. Top with berries and yoghurt, a sprinkle of coconut and seeds.
Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight. I then serve this in bowls topped with banana, coconut, seed and nut mix.
Chocolate Chia Seed Pudding with Banana
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Dwayne and I are trying to shed a bit of weight by cutting out our carbohydrates (i.e. rice, potato, pasta and bread, as well as most fruits). We are eating a lot of vegetables but it is not quite enough fibre for my loopy gut. So I have come up with a high fibre treat. This recipe is an excellent source of fibre, in fact, every ingredient has significant fibre, it also has a lot of good fats and antioxidants.
This slice is packed full of superfoods! However, I haven’t made it very sweet (it is perfect for my taste buds), so adjust it to suit your needs. It is easy to add a bit of sweetness by adding a couple of tablespoons of honey. If you add the honey just reduce the amount of almond milk a little.
1/2 cup almond meal
1/2 cup psyllium
1/2 cup cocoa or cacao
1/4 cup coconut flour
1/4 cup flaxseed meal
1/4 cup chia seeds
1/4 cup walnut and/or hazelnuts, roughly chopped
1/4 cup desiccated coconut
1/4 cup goji berries
1/2 cup tightly packed pitted prunes (I used 24 “sunset brand” prunes)
1 and 1/4 cups almond milk
Method
Place the dry ingredients (including nuts, coconut and goji) in a bowl and mix well breaking up any lumps.
Place the prunes and the almond milk into a food processor and give it a whiz. I blend until well chopped but still has biggish lumps of prune.
Mix the prune and almond milk with the dry ingredient. Mix it very well, ensuring all dry ingredients become moist. Set aside for 10 minutes.
Press the mixture into a 15cm x 24cm tray or similar (lined with baking paper) and refrigerate for several hours before cutting into slices.
Store in an air-tight container in the fridge.
About the ingredients
Almond meal – is a good source of fibre, high in protein (21% by weight), low in carbohydrates, high in Omega-6 fats and gluten-free.
Coconut flour – high in fibre and gluten-free.
Flaxseed meal – high fibre and protein. Flaxseed also has lots of good fats – Omega-3 and Omega-6. It is gluten-free.
Psyllium – an excellent source of fibre and is gluten-free.
Chia seeds – high in fibre and good fats – omega-3 fatty acids, antioxidants, high protein (14% by weight) and gluten-free.
Cocoa – high in fibre, vitamins, minerals and antioxidants. It is also gluten-free.
Hazelnuts – contain beneficial dietary fibre, vitamins and minerals and is an excellent source of vitamin-E. Is gluten-free.
Walnuts – low Carbohydrates (and most carbs in the walnuts are fibre). High in good fats omega-6 and Omega-3, and contains huge amounts of antioxidants. Walnuts contain many vitamins and minerals and are gluten-free.
Desiccated coconut – essential nutrients and high in fibre. Contains saturated fat which makes it very filling. Also gluten-free.
Goji berries – good source of fibre and protein, contains vitamins, minerals and antioxidants… and gluten-free.
Almond milk – unsweetened almond milk – lactose-free and gluten-free.
Prunes – high in dietary fibre, and a rich source of nutrients and antioxidants. Also gluten-free.
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Gourmet from the galley! 