Chia pudding is a wonderful grain free breakfast option or a great dessert. It is packed with fibre and a basic recipe can be low carb (depending on other ingredients in the chia pudding). It can be served plain or be topped with fruit, berries are especially good, seeds, nuts or coconut. You can add nut butter or protein powder if you want to increase the protein content. It you like chocolate, add some cocoa powder or a little bit of chocolate. It is very adaptable and there are countless variations.
Many people love the seedy texture of chia pudding, but if you don’t, mix up the basic ingredients and then put the pudding in the blender before putting it in the fridge and then the texture will be smooth (great tip for people with texture issues or when making for picky kids)
Basic chia pudding
1-4Tbspmaple syrup or a few drops of stevia or a small amount of honey
1 1/2cups almond milk or light coconut milk for creamier texture
1/2cup chia seeds
To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency).
Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
Make the chia pudding: combine the chia seeds, syrup and almond milk in a bowl of large mason jar. Mix together until incorporated, then refrigerate to set for at least 2 hours.
Make the crumble: toast oats and pecans in a dry skillet over medium heat until golden brown, about 5 minutes. (alternatively you could also toast them in a toaster oven on the medium setting) Once toasted, transfer to a food processor along with dates and 1 teaspoon of cinnamon. Process to form the texture of coarse sand.
Make the peaches: slice the peaches in half, discarding the pit, and chopping into bite-sized pieces. Add to a bowl with the remaining 1 teaspoon of cinnamon and toss to combine.
Assemble the parfaits: divide the chia pudding evenly among two stemless wine glasses or mason jars. Add a layer of the crumble, then divide peaches evenly and place on top of crumble. Sprinkle with a touch of crumble topping and enjoy!
⅔ cup raw cashews (if you don’t have a high-powered blender, these will likely need to be soaked in water for 2 to 4 hours, then drained)
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
Pinch of sea salt
Fresh fruit: berries, sliced bananas, chopped pineapple, etc.
Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.
In a liquid measuring cup, combine the water and chia seeds. Set aside until the mixture forms a gel, about 20 minutes.
If your dates aren’t soft and plump, place them in a bowl and pour hot water over them. Set aside for up to 20 minutes, or until the chia seeds are ready. Drain.
Pit the dates. In a blender, combine the pitted dates with the cashews, cinnamon, vanilla and salt. Pour in half or more of the chia gel (I prefer chia seeds in their blended state, so I poured in almost all of mine). Puree until smooth. If your pudding gets warm in the process, you’ll need to chill it until cool.
Serve individual portions of pudding with any remaining chia gel swirled in. Top with any garnishes you’d like. Store leftovers in the refrigerator.
I love seed based recipes as low carb option for breads and crackers. They are high fibre without being high in net carbs, full of healthy fats and protein. All the recipes here are gluten free and all but one are grain free. All are corn and can be dairy free. All are amazing for people dealing with constipation who need to increase fibre without increasing sugars and starches in their diets.
Below there are 2 bread options, one is grain free and the other is vegan, both are delicious and I love them both equally. The slices should be cut thinly and are absolutely delicious toasted. Both breads can be frozen after being sliced and defrosted in the toaster.
Psyllium seed husks are available at natural food stores or online. Other than the husks, which you can use in powder or intact form but are otherwise non-negotiable, this bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and your life can change a little bit differently every time.
Makes: 1 loaf Prep time: 3 hrs Cook time: 1 hrs
1 cup (135 grams) sunflower seed kernels (not in the shell)
1/2 cup (90 grams) flax seeds (ground or whole)
1/2 cup (65 grams) hazelnuts, almonds, walnuts or pecans
1 1/2 cups (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 tablespoon maple syrup or honey (for strict low carb diets, use a pinch of stevia or omit)
3 tablespoons melted coconut oil, ghee or olive oil
1 1/2cups (350 milliliters) water
In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk maple syrup/honey, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
Preheat oven to 350° F / 175° C.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes. If desired, remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes, you can also turn the bread onto a baking sheet instead of directly on the rack. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
You can easily customize the recipe with your preferred nuts and seeds. Simply make sure that you follow a nuts to seeds ratio of 2 cups of nuts to 4 – 5 cups of seeds. Suggested nuts for addition/substitution: pecans, pine nuts, hazelnuts. Suggested seeds for addition/substitution: poppy.
1 cup raw almonds
1 cup raw walnuts
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
1 ½ teaspoons sea salt
1/3 cup olive oil or water
Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients. Mix thoroughly with a spatula or spoon.
Line loaf pan with parchment paper and pour in batter.
Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won’t leaven. When finished baking, the loaf should sound hollow when tapped.
This bread will keep in the refrigerator for around a week, and it also freezes very well. For that reason, it’s always a good idea to make two at once — one for now and one for the freezer. Once you get a taste, you’ll be glad to have another one on hand when you run out.
Different seeds can be substituted but I would recommend keeping either chia, sunflower or flax as 1-2 of the seeds used.
1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pepita seeds (or pumpkin seeds)
1/2 cup sesame seeds
1 cup water
1 large garlic clove, finely grated on a Microplane grater
1/4 teaspoon fine sea salt, plus more for sprinkling
Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
With the spatula or between 2 pieces of parchment paper, spread the mixture onto the prepared baking sheet in either two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick or one giant cracker the size of a cookie sheet. Sprinkle additional salt on top. If desired, you can score the cracker into smaller squares which makes it easier to break into similar sized pieces, however it does make it much harder to flip.
Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. If you have done one big cookie sheet full of crackers put a new cookie sheet over top of the first cookie sheet halfway through baking and then flip the whole thing quickly.
Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.
* If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!
Preheat oven to 350F and line a 13×9 baking pan with parchment paper draped over the sides. Set aside.
Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.
Add eggs, water and oil to your blender. Blend on high for 30 seconds, until foamy.
Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven. If desired, you can add whole olives or sundried tomatoes to the top of the dough so that each piece of bread has a little treat.
Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (from the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.
Cut into 12 pieces.
Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.
Original recipe by Leanne Vogel and can be found here