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RECEPT
Coconut Chia Pudding with a No Nut Chickpea Granola
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RECEPT
Det här receptet är för medlemmar. Bli medlem för att låsa upp alla recept.
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Portioner: 3 breakfasts
Chia pudding
3 dl full fat coconut milk
2 dl water
1 dl chia seeds
A teaspoon vanilla powder (optional)
Granola
1 1/2 dl gluten free oats
1 dl buckwheat groats
1 dl roasted chickpeas
1/2 dl shredded coconut
1/2 dl pumpkin seeds
1/2 dl sunflower seeds
1/2 dl sesame seeds
1/2 dl cacao nibs
1/2 dl goji berries
1/2 dl coconut oil
6 pitted dates
1 teaspoon of ground cinnamon
1 teaspoon of ground cardamom
1/2 teaspoon of ground ginger
1 pinch of sea salt
Shake the coconut milk well to avoid any lumps.
Add all ingredients in a bowl and stir around.
Place the bowl in the fridge for at least one hour or overnight.
Start out by soaking the buckwheat groats in water for at least one hour.
Preheat the oven to 125C.
Strain and rinse the buckwheat groats well with water.
Add in a bowl and mix into a paste: coconut oil, pitted dates, cinnamon, cardamom, ginger, and sea salt.
Add in another bowl the rest of the ingredients but the goji berries.
Blend the paste with the ingredients by massaging the paste gently onto the ingredients in the bowl.
Spread out the granola onto a large baking sheet.
Bake for about 75 minutes or until golden!
Add the goji berries and voilà! Let the granola cool off and sprinkle it over your coconut chia pudding!
Prepare the chia pudding the night before for a quick breakfast.
Recept av: Louise Appelgren c/o Food Pharmacy
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