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  • Coconut Chia Pudding with a No Nut Chickpea Granola

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. 1

    Shake the coconut milk well to avoid any lumps.

  2. 2

    Add all ingredients in a bowl and stir around.

  3. 3

    Place the bowl in the fridge for at least one hour or overnight.

  1. 1

    Start out by soaking the buckwheat groats in water for at least one hour.

  2. 2

    Preheat the oven to 125C.

  3. 3

    Strain and rinse the buckwheat groats well with water.

  4. 4

Add in a bowl and mix into a paste: coconut oil, pitted dates, cinnamon, cardamom, ginger, and sea salt.

  • 5

    Add in another bowl the rest of the ingredients but the goji berries.

  • 6

    Blend the paste with the ingredients by massaging the paste gently onto the ingredients in the bowl.

  • 7

    Spread out the granola onto a large baking sheet.

  • 8

    Bake for about 75 minutes or until golden!

  • 9

    Add the goji berries and voilà! Let the granola cool off and sprinkle it over your coconut chia pudding!

    • 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. 1

      Shake the coconut milk well to avoid any lumps.

    2. 2

      Add all ingredients in a bowl and stir around.

    3. 3

      Place the bowl in the fridge for at least one hour or overnight.

    1. 1

      Start out by soaking the buckwheat groats in water for at least one hour.

    2. 2

      Preheat the oven to 125C.

    3. 3

      Strain and rinse the buckwheat groats well with water.

    4. 4

      Add in a bowl and mix into a paste: coconut oil, pitted dates, cinnamon, cardamom, ginger, and sea salt.

    5. 5

      Add in another bowl the rest of the ingredients but the goji berries.

    6. 6

      Blend the paste with the ingredients by massaging the paste gently onto the ingredients in the bowl.

    7

    Spread out the granola onto a large baking sheet.

  • 8

    Bake for about 75 minutes or until golden!

  • 9

    Add the goji berries and voilà! Let the granola cool off and sprinkle it over your coconut chia pudding!

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