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Vanilla Maple Chia Pudding

I’m sure you’ve made chia pudding before. Its quick, simple, and delicious, plus it’s easy to get creative with ingredients.

Everyone needs a basic chia pudding recipe. Something they can whip up in no time, that’s no fuss and can be left in the fridge overnight. That’s the best part really; waking up to a ready-made healthy breakfast! 

So I don’t want to hear those “I don’t have time” excuses anymore. With this recipe under your belt, you’ll be nourished, fed, healthy, happy and out the door in no time. 

Although I like leaving this recipe in the fridge overnight, you can however give it a few stirs and let it sit for about 10 minutes to thicken up and become pudding-like.

This recipe is not only gluten and dairy free (paleo and vegan friendly too!), the best part is that it contains a healthy dose of plant based omega 3’s that help fight inflammation, plus it contains a ton of dietary fiber to help keep those bowels healthy! Nothing like cleaning the pikes first thing in the a.m. 😉 

Vanilla Maple Chia Pudding
Serves 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3/4 cup chia seeds
  2. 4 cups almond or coconut milk
  3. 1/2 tsp ground vanilla bean
  4. 1 tsp cinnamon
  5. 2 tsp maple syrup
  6. pinch of himalayan sea salt
Instructions
  1. In a large mason jar, add all your ingredients.
  2. Secure jar with lid and give it a good shake. Alternatively, you can add everything to a blender and blend together for a few seconds, then pour into your mason jar.
  3. Leave in fridge overnight.
  4. In the morning, shake again really well, then pour out desired serving into a bowl.
  5. Top with your favourite superfood ingredients!
Notes
  1. I topped mine with fresh picked organic raspberries, chopped walnuts and shredded coconut.
  2. This also makes a great healthy dessert! Add a tablespoon of raw cacao powder to the mix for a chocolatey boost!
  3. Enjoy!
Holistic Wellness https://holisticwellness.ca/
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Gluten Free Banana Chia Muffins

I had an overwhelming amount of organic bananas stocked up in my house over the weekend. So naturally, I baked!

I couldn’t decide whether to make banana bread or cookies or muffins, as the possibilities are pretty endless when it comes to baking with bananas. I finally settled on some allergen free delicious muffins. Yup…allergen free. These muffins contain no gluten, dairy or eggs. 

I decided to swap out eggs in this recipe for chia seeds, which acts as an amazing binder. Have you ever made chia gel/pudding before? Then you know what I mean by binding! Chia seeds, when soaked in water, emulsify and become rather gelly. Adding this into your baking is a great substitute for eggs, especially for vegans looking to get their bake on!

Chia seeds contain a ton of plant based omega 3’s, plus they are rich in fiber which is amazing for keeping you regular and supporting your gastrointestinal health. Alternatively, you could use ground flax for the same benefit. 

Additional alternative for this recipe:

* I used Bob’s Red Mill gluten free all purpose flour, but you could use brown rice flour instead

* You can add in 1/3 cup coconut sugar for extra sweetness. I decided to leave the sugar out as the bananas are rather sweet. 

Banana Chia Muffins
Yields 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Dry Ingredients
  1. 2 cups all purpose gluten free flour (Bob's Red Mill)
  2. 1/2 cup arrowroot starch/flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp sea salt (I use GiddyYoyo Mountain Salt)
  6. 1 tsp cinnamon
  7. 1 tsp ground vanilla bean (I use GiddyYoyo)
Wet Ingredients
  1. 2 tbsp chia seeds
  2. 3/4 cup warm water
  3. 3 medium ripe bananas, mashed
  4. 1/3 cup coconut sugar (optional)
  5. 1/3 cup coconut oil, melted
Add Ins
  1. 1/2 cup walnuts, roughly chopped
  2. 1/2 cup chocolate chips (I use Enjoy Life. They are dairy free)
Instructions
  1. Preheat oven to 350F. Coat a muffin pan with coconut oil or line with muffin cups.
  2. In a medium bowl, mix together dry ingredients.
  3. In another bowl, whisk together chia seeds with warm water. Mix really well and let sit for 5 minutes.
  4. Once chia mixture has gelled, add mashed banana and coconut oil and mix together really well.
  5. Add the wet ingredients to the dry ingredients and combine. Mix well.
  6. Fold in walnuts and chocolate chips and mix until well incorporated.
  7. Spoon batter into muffin cups and bake for 25 minutes.
  8. Let cool before serving.
  9. Enjoy!
Notes
  1. I love these muffins warmed up with some almond or hemp butter. Makes a perfect afternoon treat!
Holistic Wellness https://holisticwellness.ca/

 

 

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