Chia seeds are an amazing source of protein, fibre, omega-3 fatty acids and magnesium. They are a great substitute for those who experience an intolerance or allergy to gluten and when soaked they help promote healthy digestion. Chia seed puddings are not a new kid on the block, they have been around the block and back being spotted in health-food cafes, on food blogs and recipe books (just to name a few). But what most chia seed puddings are lacking is a source of complex carbohydrates. Oats are a great source of fibre and complex carbohydrates (feel free to add them instead of buckwheat if you can have them), however for those of us that can’t tolerate gluten swapping oats for a gluten-free grain such as buckwheat or quinoa flakes is a great alternative.
Don’t let the name buckWHEAT fool you… this ancient grain is actually made from a fruit seed related to rhubarb and is completely gluten free and suitable for people with Coeliac’s Disease. B adding buckwheat to your chia seed pudding you are adding an excellent source of fibre to provide your body with the long-lasting energy it needs to get you through your day. Starting your day with a good source of protein, essential fats and complex carbohydrates ensures your blood glucose levels stay stable throughout the day and reduce the chance of your energy dropping and reaching for sugary foods in the afternoon.
This recipe is a basic template that can be modified to suit your taste buds… want something more chocately? Add 1 tbsp. Raw cacao powder. Want something more nutty? Add a couple chopped almonds or walnuts into your mix. Want it sweeter? Add 1 tsp. of Raw honey or rice malt syrup. Get creative!!!
BERRY-LICIOUS CHIA SEED & BUCKWHEAT PUDDING
SERVES: 1 TIME: 5 MINUTES TO MAKE + OVERNIGHT TO SET DIETARY: GF, DF, V
- ¼ cup of coconut milk
- 1/3 cup of water
- ¼ cup of activated or rinsed raw buckwheat
- 2 tbsp. chia seeds
- ½ tsp cinnamon
- 1 tsp. vanilla bean paste (optional)
- 1 ½ tbsp. shredded coconut
- ¼ cup of frozen berries (I used blueberries but use whatever you have or like the best)
- ½ frozen banana
- ½ cup of coconut milk or water
- Place coconut milk and water into a glass or a jar
- Add in buckwheat, chia seeds, cinnamon and desiccated coconut and stir around until well mixed and there is no lumps. Continue stirring every couple of minutes just to make sure there are no chia seeds stuck in the corner
- Cover and set in the fridge over night
- In the morning blend banana, berries and liquid of choice in a food processor and pour of your pudding
Variations- You can choose any fruits you like to make the nice-cream or you can opt for just fresh fruit and some nuts on top… again get creative!!
PS. They can last in the fridge for up to 3 days so they make for a great quick breaky or snack to keep in the fridge each week!