Chocolate & Ginger Chia Pudding

Chia seeds have shot into fame in recent times despite being already hugely popular in its native Mexico and Guatemala where it has been cultivated since Pre-Columbian times. Over here it has turned into one of those “superfoods”; one of my pet peeves. I don’t really buy into the concept of superfood; I think it is just all clever marketing and a fad but the reason I decided to give these seeds a chance wasn’t because of it’s supposed health benefits, although it is a plus, but because of the transformation it provides whatever liquid you mix it with. The seeds absorb the liquid it comes into contact with and turns it into a gelatinous-like substance. This substance then resembles some form of pudding. Pudding, you say? I am on board!

This probably isn’t the healthiest Chocolate Chia Pudding out there but it must be better than one of those over-processed chocolate puddings you’d expect to find in your local supermarket. You can be less indulgent and use milk (cow, coconut, soy, almond etc) instead of yoghurt but I personally prefer it with yogurt.

Ingredients

2 Tbsp. unsweetened raw cacao powder

1 ½ Tbsp. of stem ginger syrup (or honey)

A splash milk or water

2 pieces of stem ginger, diced

4 Tbsp. Greek yoghurt

3 Tbsp. chia seeds

1 tsp. cinnamon powder

Extra cacao, for dusting

Method

1 Mix cacao, ginger syrup and milk until smooth and silky.

2 Mix in yogurt, stem ginger and chia seeds. Combine well.
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3 Pour into desired pots and sprinkle with cinnamon and some extra cacao.

4 Refrigerate overnight.
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NB You can just as easily make this without the chia seeds; it won’t be a set pudding but the flavours work just as well.

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Carrot Cake Oats

I’m not a breakfast person, mainly because I am not a morning person. The last thing I think about when I manage to drag myself out of bed is breakfast. However, I’m in the process of changing my habits and forcing myself to have breakfast. This recipe is perfect because it is prepared before going to bed and is left overnight to work its magic in the fridge. Minimum effort involved. Perfect for the morning.

I love carrot cake so these oats are inspired by the flavours of a carrot cake but lets be honest it’s not the same as having a proper piece of carrot cake. They do, however, taste like the cake batter. Who doesn’t love licking all the utensils that have come into contact with cake batter? Even if they are sharp and you risk cutting yourself!

Unfortunately, I don’t think cake for breakfast would be the kind of change I am aiming for, so let’s stick to these overnight oats instead! You can play around with the flavours: the possibilities are endless.

Ingredients

200 ml. milk (I used skimmed but you can use any, even non dairy alternatives like oat/soya/almond milk)

130g rolled oats

1 banana, mashed

1 carrot, grated

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. allspice

1 Tbsp. honey

Few walnuts, crushed

Pinch of salt

Method

1 Mix all ingredients together and leave in the fridge overnight.

Carrot Cake Oats