Superfood Breakfast: Vegan Banana Chia Pudding

September 9, 2013 4 Comments

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I love my superfood breakfasts. I wish I could have time every morning to make one of them. In real life I usually eat one or two pieces of seasonal fruit (nowadays it is an apple) and have a quick bite a bit later: most of the times it’s a piece of toast with almond or cashew butter and my mom’s sugar-free plum jam on top.

Chia seeds and chia pudding is getting more and more popular. The seeds are native to South America and have been a staple in Mayan and Aztec diets for centuries. The word chia is derived from the Nahuatl word chian, meaning oily.

I’m trying to eat as much as I can because of its nutritional benefits:
- they can help your diet by making you feel full (it’s because they absorb 10 times their weight in water, forming a bulky gel)
- they are the richest plant source of Omega-3
- chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar
- they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons
- chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer
- chia seeds contain no gluten or grains
- the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods)
(More info here.)

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I used chia seeds before but mostly to place an egg in vegan cakes. Chia seeds are very similar to flax seeds – if they are mixed with water its consistency becomes gel.

Don’t miss this pudding, it’s not only a healthy choice for breakfast but it tastes divine!

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Vegan Banana Chia Pudding

Ingredients (serves 2)

- 2-3 ripe bananas, smashed with a fork
- 4 tablespoons chia seeds
- 1 and 1/4 cups almond milk (you can use rice, oat or soymilk too)
- 1 vanilla bean, split and seeded
- hazelnut

Method

Prepare your breakfast a day before. In a bowl mix chia seeds with almond milk and let it rest in the fridge for the night.

The next day toast the hazelnut in a dry non-stick pan for 7-8 minutes and chop them roughly.

Mix together the chia almond milk pudding with the smashed bananas and vanilla. Serve in little bowls with the toasted hazelnut.

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Comments (4)

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  1. Emiko says:

    Sounds delicious! Preparing breakfast the day before is great, actually, I find – especially with the baby – that I never have enough time in the morning!
    Emiko recently posted…Italian Table Talk: Ragu di coniglio, a family recipeMy Profile

  2. Rosa says:

    A delicious breakfast dish! Wholesome and tasty. Totally my kind of food.

    Cheers,

    Rosa

  3. This looks like something I must try, I love breakfast as it is the most important part of the day!
    Regula @ Miss foodwise recently posted…Hopping down in Kent – Hop brandyMy Profile

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