Gluten-free, sugar-free and vegan chia seed pudding. As I’d suspected, the words ‘cake’, ‘pudding’ and ‘breakfast’ definitely belong in the same sentence.
Twenty fifteen. Two thousand and fifteen. Zweitausendfunfzehn. 2015.
I’m going to have to keep reminding myself what year it is, because it never sinks in. Last year it took me three months to realize it was 2014. And I’m pretty sure I was still writing 2009 until September 2010.
Do you make New Year’s Resolutions? Each year I make a ton of them – but I don’t delude myself, I know I’ll give up entirely by Easter.
This year I’m keeping my list relatively short:
- Include a few more savory recipes on the blog
- Be more organized
- Try to walk 10,000 steps a day
- Update the photos on my early blog posts
- Play the piano more often
We’ll see if I can stick to any of them. I pretty sure I make that second resolution every year.
If you’ve made a resolution to eat healthier, then I might be able to help. Today’s recipe is sugar-free, full of vegetables and contains chia seeds – undoubtedly one of the most popular ‘superfoods’. It’s also gluten-free, vegan and made with coconut water (another superfood – or superdrink).
Speaking of coconut water, I need to thank ZICO Coconut for sending me an unexpected Christmas gift last week – a (second) batch of coconut water! I received some plain, chocolate and pineapple-flavored coconut water. Not surprisingly, the chocolate’s still my favorite.
I think I’ll have to make another New Year’s Resolution: Bake an actual carrot cake.
- For the pudding
- 2 carrots, peeled and grated (~1 cup)
- ⅔ cup pineapple-flavored coconut water
- ⅓ cup pumpkin puree
- 1 apple, grated
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch of ground nutmeg
- 2 tablespoons chia seeds
- Shredded coconut
- Chopped walnuts
- Blend the grated carrots and coconut water until smooth. Transfer to a bowl or container
- Add the pumpkin puree, grated apple, vanilla extract, cinnamon, ginger, nutmeg and chia seeds. Mix until well combined. Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, divide the chia pudding between two bowls (or glasses). Top each pudding with shredded coconut, chopped walnuts and raisins. Enjoy!
The pumpkin puree adds creaminess and volume (and it's not noticeable in the pudding). If the idea of pumpkin in your chia pudding seems too weird, try either applesauce or yogurt (preferably use a non-sour yogurt).
I used ZICO Pineapple Coconut Water (disclosure: I have received products from ZICO).
Regular coconut water, or milk, can be substituted for the pineapple-flavored coconut water.
If you'd prefer a sweeter chia pudding, use a sweet apple and/or pour over some maple syrup.