So coming back to the First World means I have access to funny things like chia seeds and quinoa, without having to search the whole city and pay crazy import prices like in Georgia.
Today I tried to make a pudding I’ve been eyeing up for a while now by Minimalist Baker. Except I improvised some of the ingredients and kind of judged by eye rather than measurements. I think it was quite successful for my first time using chia seeds!
You will need:
1/3 cup of chia seeds
A cup and a half of rice or almond milk (I used rice, good if you prefer less nutty flavours)
3 tablespoons of cocoa powder, a really rich, pure one is best if you’re tryin to be healthy
3 tablespoons of honey (I used a beautiful raw Polish one)
Vanilla extract or cinnamon if you fancy
I layered banana in mine
Quinoa for that added crunch
Dark chocolate flakes
Cranberries or pomegranate seeds
Any nut butter (Shota had cashew)
Coconut shavings or cream
I think almost anything would work, be adventurous. For a Christmas twist, cinnamon, orange extract, dried fruits, brandy, Bailey’s cream… You can see where this is going.
Start by adding everything to a bowl. If you’re going to blend it later, add your honey/maple syrup then before blending.
Whisk thoroughly, it’ll smell good and look a little bit like chocolate-covered frog spawn, but trust me.
Blend now if you want, I didn’t bother.
Leave covered in the fridge overnight (for breakfast) or atleast 5 hours if you want it for dessert. It might not expand much but it should go to chocolate mousse consistency.
The next day is the fun bit… Toppings!
This is where you get adventurous, but I recommend tasting it first to see if it needs something more sweet, bitter, or neutral on top. Then enjoy! It keeps for about 2 or 3 days in the fridge too if you make too much.
The energy we got from this breakfast was enough for Shota and I to tackle Berlin city center on Christmas Eve. We were bouncing all day, all 6 miles on foot!
Merry Christmas and Happy Holidays everyone!