This past week was my first (and final!?) week back at school after a long summer. In an effort to cut down the brain energy I had to devote to food each day without compromising deliciousness, I planned and made much of my breakfast, lunch, and dinner on Sunday before the week began. So adult. Much wow.
This week's breakfast: a [refined-sugar-free] chocolate chia pudding!
Because of it's sweetness and its adaptability, it makes an equally good breakfast, snack, or dinner.
Ingredients
8 dates, pitted (could substitute other sweetener here)
3 cups milk of choice (I used almond milk and it was still perfectly rich)
1 cup fresh strawberries
2 tsp vanilla extract
1/2 cup unsweetened cacao powder
Generous pinch of sea salt
1/2 cup chia seeds
Topping ideas
Fruit
Dried fruit
Nuts
Coconut
Matcha
Raw Oats
Chocolate or cacao nibs
This recipe made enough for five individual breakfasts.
1. Boil water. Add pitted dates and continue to boil for 10 minutes. After 10 minutes, discard water and add dates to blender.
2. Except for chia seeds and toppings, add all ingredients to the dates. Blend until very smooth.
3. Add chia seeds. Pulse briefly ten times. Fully incorporate chia seeds by hand with a whisk.
4. Cover and refrigerate for one hour. Stir or shake to prevent clumping.
5. Return to fridge for at least three more hours.
6. Top and serve cold.
Copied off of Sprouted Routes.
No comments:
Post a Comment