HAPPY SEEDS BREAKFAST PUDDING
This is a staple in my life. I have it for breakfast most days, as it’s super simple and nutritious. It has a good amount of fibre, protein, and beneficial fats like Omega3. It’s an energy and vitality explosion when topped with fruits and berries.
SERVES 2
BASE:
8 tablespoons flaxseeds (ground)
8 tablespoons sunflower seeds (hulled)
4 tablespoons chia seeds
2 big tablespoons coconut cream
the thick part of canned milk
1 cup warm water (about 60 – 70℃)
FOR THE ICING:
1 cup frozen strawberries
or any other frozen berries
2 bananas
¼ cup coconut milk
the watery part of canned milk
1 handful coconut flakes
2 teaspoons cacao nibs
Mix coconut cream with warm water till the cream has melted.
Slowly add chia and flaxseeds, mixing as you add to prevent lumps from forming.
Rinse sunflower seeds with water and add them to the mixture.
Leave to thicken for 30 minutes, mixing every few minutes to ensure the pudding thickens evenly.
Blitz frozen strawberries, bananas, and coconut milk in a blender until smooth. If you don’t have a blender, mash with a fork.
Pour over pudding, sprinkle coconut flakes and cacao nibs.
TIPS
If you’re leaving seed pudding overnight, you may want to add a little more watery part of the milk in the morning to loosen it as it will continue to thicken in the fridge.
Instead of icing, you can top the pudding with your favorite seasonal fruits, nuts or nut butter.
