Tuesday, 18 August 2015

Coconut and Matcha Chia Pudding

Isn't it wonderful to have breakfast ready when you wake up in the morning? I love to use chia seeds, either to make chia pudding or overnight oats in the evening for super simple breakfasts on early mornings. Chia seeds absorb masses of liquid and therefore form kind of a pudding when they are left to saok overnight. 

Chia seeds are also a true "super food" due to their high content of omega 3 fatty acids, antioxidants, fibre, protein, calcium and magnesium. In other words, a perfect start to the day! Feel free to experiment with different flavour combinations of chia pudding. I usually use cacao and vanilla powder and sweeten with some dates, or experimenting with different fruits and berries. 

In this recipe the pudding is flavoured with coconut milk and matcha. Matcha is a kind of green tea, but the tea leaves are ground to a fine powder which is then mixed into water or other beverages or foods instead of steeping the tea leaves in water. Just as with regular green tea matcha powder contains loads of antioxidants. I also love the slightly bitter tea flavour and the stunning green colour. Eating colourful food at breakfast really sets the tone for the rest of the day. 

One of my favourite things is quiet weekends with time to enjoy slow breakfasts and lots and lots of good books. Speaking of books, I recently bought the cookbook "My New Roots' by Sarah Britton (who runs one of my favorite blogs), and I plan to read it from cover to cover!

Coconut and Matcha Chia Pudding

Serves 1

2 tbsp chia seeds
1/4 cup full fat coconut milk
3/4 cup oat milk
1/2-1 tsp matcha powder
3 dates, chopped into small pieces

Place all ingredients in a glass jar with a lid. Shake thoroughly and then let the seeds stand and soak for a few minutes. Then shake the jar again and place it in the fridge overnight. In the morning, pour the pudding into a bowl and top with fruit, granola, seeds, and/or chopped nuts. Good morning!

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