Coconut Chia Pudding with a No Nut Chickpea Granola – Food Pharmacy

Breakfast with Louise, Recipes

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Coconut Chia Pudding with a No Nut Chickpea Granola

This is one of my absolute favorite breakfasts as it is so delicious, yet so simple to make. The coconut chia pudding will keep you full during the morning while the protein boosted granola crumble will be the perfect topping to enjoy with some berries, mint leaves, nut butter or whatever you like!

I usually prepare the chia pudding the night before so that I can wake up to a grab and go meal, which also allows me to enjoy a little extra sleep in the busy work mornings. This recipe lasts me for three breakfasts.

The chickpeas that I use for this granola are pre roasted and can be bought at any oriental food shop. Even though you might be sceptic about eating chickpeas for breakfast, I can promise that you will be surprised how addictive these crunchy little protein packs are. They are usually served as a snack that you eat while having a glass of wine, but here they are in your soon to be favorite granola (hehe). Sweetened with dates instead of honey makes the flavor unique, with a hint of caramel.

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Coconut Chia Pudding with a No Nut Chickpea Granola

  • By : Louise Appelgren c/o Food Pharmacy
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Ingredients

Chia pudding

3 dl full fat coconut milk 2 dl water 1 dl chia seeds A teaspoon vanilla powder (optional)

Granola

1 1/2 dl gluten free oats 1 dl buckwheat groats 1 dl roasted chickpeas 1/2 dl shredded coconut 1/2 dl pumpkin seeds 1/2 dl sunflower seeds 1/2 dl sesame seeds 1/2 dl cacao nibs 1/2 dl goji berries 1/2 dl coconut oil 6 pitted dates 1 teaspoon of ground cinnamon 1 teaspoon of ground cardamom 1/2 teaspoon of ground ginger 1 pinch of sea salt

Instructions

Chia pudding

  1. Shake the coconut milk well to avoid any lumps
  2. Add all ingredients in a bowl and stir around
  3. Place the bowl in the fridge for at least one hour or overnight

Granola

  1. Start out by soaking the buckwheat groats in water for at least one hour
  2. Preheat the oven to 125C
  3. Strain and rinse the buckwheat groats well with water
  4. Add in a bowl and mix into a paste: coconut oil, pitted dates, cinnamon, cardamom, ginger, and sea salt.
  5. Add in another bowl the rest of the ingredients but the goji berries.
  6. Blend the paste with the ingredients by massaging the paste gently onto the ingredients in the bowl

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Kommentarer

  1. Hur många portioner är receptet för?

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