Chia pudding is a great alternative for the traditional egg-based breakfast on LCHF. Every summer I feel the need for a somewhat lighter start to the day and chia pudding is my usual go to recipe. Chia seeds are given all kinds of health benefits, from being a detox agent to providing the body with calcium, omega 3 and various amino acids. I don’t care much for those kinds of claims, to be honest. I eat food – not nutrients but I do enjoy chia seeds for their brilliant ability to gel in contact with fluids and for their high fiber content.
I usually make my chia pudding with full fat coconut milk in order to get a filling meal out of it but in this recipe I used a homemade almond milk instead. It was delicious and topped with sweet walnuts (soaked and dried) and it kept me satiated for several hours.
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SERVES 1 PERSON
- 2½-3 tablespoons chia seeds
- 1 tablespoon shelled hemp seeds (optional)
- 300 ml almond milk (1 1/4 cups)
- ½ tsp vanilla powder
- 30-40 g berries (I used frosen blueberries and raspberries)
- 6 thin slices of banana
- 6 walnuts (soaked in water for 10-12 hours)
- fresh blueberries
2. The next morning, stirr it well with a spoon and pour into a serving glass or bowl.
3. Top with your favorite toppings.
I also had 1 tablespoon of Cod Liver Oil and a green juice made with celery, broccoli, kale, parsley, ginger and cucumber. What a great and refreshing start to the day!