
RECEPT
Coconut Chia Pudding with a No Nut Chickpea Granola
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
- 1
Shake the coconut milk well to avoid any lumps.
- 2
Add all ingredients in a bowl and stir around.
- 3
Place the bowl in the fridge for at least one hour or overnight.
- 1
Start out by soaking the buckwheat groats in water for at least one hour.
- 2
Preheat the oven to 125C.
- 3
Strain and rinse the buckwheat groats well with water.
- 4
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