Coconut-True Seeds Chia Pudding Breakfast Bowl
Ingredients
Directions:
Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding.
True Seeds Fruit Oatmeal
Ingredients:
1 cup of old fashioned oats
1 tablespoon chia seeds (found at Whole Foods)
1/3 cup Greek yogurt
1 cup low-fat milk
1/3 cup diced mango
1/2 tablespoon of honey
1/2 teaspoon almond extract
Directions:
Pour 1 cup of oats into a mason jar, pour 1 tablespoon of chia seeds on top of the oats in the mason jar. Slather the Greek yogurt right on top of the chia seeds. Pour in 1 cup of milk. I would suggest doing two ½ cups and pouring a 1/2 cup at a time because it takes a while for the milk to seep through the oats all the way to the bottom of the jar.To mix, twist on the top of the mason jar and shake the ingredients together. Make sure to not fill the ingredients to the top so they can have room to mix together. Drizzle honey into the mason jar and stir with a spoon. Sprinkle the vanilla extract into the mason jar and stir as well. Stick the chunks of mango into the mixture and give it a stir. Wake up those taste buds and enjoy. Other flavor ideas include: blueberry maple, raspberry vanilla and banana with peanut butter.
True Seeds Chia Pudding
Ingredients:
1/4 cup chia seeds
1/2 cup vanilla/chocolate coconut milk or almond milk
Directions:
Measure 1/4 cup of chia seeds into a bowl, cup, or any container of your choice. Pour 1/2 cup of coconut or almond milk onto the seeds. Stir the ingredients together.Place the container in the fridge for at least 2 hours. You can also add chopped bananas, walnuts, slivered almonds, cinnamon, dried fruit, or your favorite mix ins to the pudding!
Banana True Seeds Chia Pancake
Ingredients:
- 1.5 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 egg, lightly beaten
- 1 cup whole milk
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons chia seeds
- 2 tablespoons honey
- 2 tablespoons melted butter, plus more for frying pancakes.
- 2 mashed bananas
- Maple syrup, fresh fruit, almonds, or other fixings for serving (optional)
Directions:
In a small mixing bowl, mix together butter, honey, milk, yogurt, egg, vanilla extract, and chia seeds. Set aside for approximately 5 minutes (the chia seeds will begin to start absorbing liquid during this time to make them a little softer). In a medium mixing bowl, mix together flour, baking powder, salt, and cinnamon.After 5 minutes are done, slowly add the wet ingredients to dry, folding in as you go, until just incorporated (do not over-mix, or the pancakes will be tough and dense. Fold in mashed bananas. Heat a skillet over medium heat until hot. Melt ½ tablespoon butter in it, and spoon approximately ¼ cup of batter into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside. When edges begin to look cooked, use a large spatula to flip the pancake quickly.After only a minute or so, the pancake should be cooked. Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using ½ tablespoon more of butter to fry each batch.Top with maple syrup and fixings, and enjoy!