It’s insane how much I’ve been looking forward to this weekend! I’ve had the worst bachelor thesis crisis this week
:((( But after 4-5 hours of persistent rewriting per day for 5 days in a row, something resembling an actual, scientific problem/question is starting to take form. But now it’s SATURDAY and I refuse to give that another second of my thoughts!
Lazy breakfast in bed is easily my favorite part of the weekend, and lately Chia Pudding has been my favorite thing to eat in the morning. I love how it’s such a quick and effortless breakfast! It takes me literary 5 min to prepare in the evening, and another 5 in the morning to add some fruit/berries/granola/seeds etc.
I must admit, at first I was very skeptical towards chia pudding. Probably because I only used water and a little sweetener. It turned out too thick, all lumpy and tasted like slime. But with a little coconut milk or plant milk, vanilla, pinch of salt and perhaps cinnamon/cardamom or berries, I find it heavenly! It is also very easily digested and hence perfect for a sensitive IBS-person like myself.
Last night I prepared my own version of Green Kitchen Stories Berry & Chia Breakfast Pudding. I was also inspired by Milk & Arsenic’s Coconut Chia Pudding. Instead of GKS mashed raspberries I used mashed strawberries (cause my freezer is still full of them from this summer’s self pick). I also prepare a little less than custom, cause I like to completely bury mine in fruit and homemade granola (despite the rather neat arrangement in the photos…)
I also want to say a big HELLO!! to all of you who found your way here through Sandra’s blog. I’m SO glad you’re here, and hope that you will stay and share this foodie journey with me <3
Strawberry Coconut Chia Pudding
2 tbsp chia seeds
2 tbsp desiccated coconut
4-5 thawed & mashed strawberries
3/4 dl / 1/3 cup coconut milk
1 dl / 0,4 cup cold water
tiny pinch of sea salt
pinch of pure vanilla powder
ca 1-2 tsp agave syrup or honey
Note: If you’re feeling adventurous, you could of course use only coconut milk and no water, for an extra decadent pudding!
Prepare the pudding either the night before, or at least 20 min before serving.
Mash strawberries in a cup, bowl or glass jar. Add the rest of the ingredients and stir thoroughly. Leave to thicken over night in the fridge, or for 20 min if you forget to prepare the night before : ) Give it another stir to loosen up all lumps before adding topping.
Top with berries, fruit, coconut shavings, granola, nuts, seeds or whatever you prefer! I topped mine with strawbs, coconut shavings, goji berries and a lovely local bee pollen I found at the Farmer’s Market last weekend.
Hope you all have a great Saturday! Now I’ll turn to friends, music, wine, beetroot hummus and Top With Cinnamon‘s Tasty Pitta Chips (via Reclaiming Provincial) *hand clapping emoji* If there’s anything left tomorrow
I might snap a pic and share on Instagram.
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All photographs, recipes and content are Cashew Kitchen originals, unless otherwise indicated. Please link back to me when sharing.