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Strawberry oats and chia seeds pudding

Craving for something sweet and healthy, that will also fill you up so you won’t need to eat a big portion, and you won’t crave for more? Blend some fresh strawberries, add some oat flakes and a teaspoon of coconut oil and blend more. DSCN0342 (3) For a titchy bit of spiciness add a few slices of ginger root and blend well. Add a teaspoon of chia seeds and stir well with a spoon. Let sit in the fridge for about an hour, so the chia seeds absorb some of the liquid and expand. Serve cold, honey or agave nectar on top if you wish and added sweetness. Sprinkle some cinnamon or coconut on top, or even a bit of cayenne pepper if you wish.

Chia seeds are very filling, coconut oil has lots of healthy properties and taste great. Ginger is great for your digestion, weight loss, detox….Oats are an excellent soruce of….blah blah…it’s delicious and healthy, and really easy to make! Enjoy!

 

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chia seed and oat flakes pizza dough

Ingredients:

half cup chia seeds

one cup  warm water or warm milk or rice milk

half cup oat flakes

two cups oat flour and corn flour

one cup olive oil or melted butter, your prefference

Directions:

place the chia seeds in the water and let them sit for 2-4 hours, stirring occasionally

in a bowl, mix the flour with a pinch of salt, and the corn flakes. Add the soaked chia seeds and mix, add the olive oil and knead. If  the dough is too soft, add more flour, or if it’s too hard add more warm water.

Spread in an oiled pan and bake in the preheated oven, at medium heat, for about 15 min, until it begins to harden and is slightly golden brown but not completely baked. Add your pizza ingredients and bake more.

 

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vegan pumpkin-chia seed and chocolate nibs thanksgiving cake

I don’t have a lot of experience with vegan baking. My first vegan cake…with psyllium husk, was…edible. But this cake came out wonderful, moist, full of flavour and texture, couldn’t believe it myself. And so easy to make, with such simple ingredients. Except the chia seeds, all the ingredients are common ingredients you’ll find in most kitchen cupboards.

Ingredients:

half cup chia seeds

2 cups oats milk (or rice or almond milk if you prefer)mi

one cup baked or boiled mashed pumpkin (use canned pumpkin if you prefer)

brown sugar (only half cup in my case, but if you like your pastry sweet, you can use more)

5 cups self rising flour

one cup olive oil

pure dark chocolate chopped or chocolate nibs – optionally

Cinnamon

Directions:

Place the chia seeds in the oats milk, stir, and set aside at room temperature or in the fridge for a few hours. Stir from time to time to make sure they don’t stick to the bottom. It should become like a thick pudding. If it seems to thick at some point, add more milk to it.

Mix flour, brown sugar and cinnamon. Add the chia seed pudding, the mashed pumpkin and olive oil. Mix, and if needed, add more milk. Add the chocolate and mix again. Pour into a greased pan and bake for about 40 minutes on low heat (130-140 degrees Celsius). Check from time to time to see if it’s fully baked inside, it should not stick to the toothpick, but it should still be moist and soft.