Banana and Cream Chia Pudding
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, PALEO
This is such a simple little breakfast option. It is a light and sweet way to begin your day, and if you prepare it the night before all you need to do in the morning is pull it out of the fridge and make yourself a hot cuppa. Bliss!
The recipe below also has an option for those wanting a ‘full-fruit’ version. It will transform this into a refreshing Banana and Mango Chia Pudding, still delicious! But, I have to say, I do love my banana and cream version, it is reminiscent of a banoffee pie… especially when topped with some freshly sliced banana, whipped coconut cream, and chopped medjool dates (or date caramel!). If you have been following along with my recipes for a while you will know that dessert for breakfast is one of my very favourite things...so banoffee pie pudding for breakfast is a total winner in my opinion!
I hope you love it!
Recipe (Serves 2)
2 tbsp chia seeds (I used black chia seeds but you can use any colour)
1/3 cup water
2 just ripe bananas (1 ½ bananas for the pudding and ½ a banana to garnish the top of your pudding)
½ cup tinned coconut milk**
1 tbsp honey
½ tsp cinnamon
½ tsp pure vanilla extract
Pinch of salt
**NOTE: For a full fruit version I make this into a banana and mango breakfast pudding. Add the flesh of one small, ripe mango in place of the coconut. You will also need to add an extra 2 tbsp of water, oh and if doing this version I suggest omitting the cinnamon.
Method
First make a chia gel by combining the chia seeds and water together in a small bowl or jar. Stir well and set aside.
Next place all remaining ingredients in a blender and blend until smooth (remember to reserve ½ a banana for garnishing the top of your pudding).
Add your chia gel to the blender and stir on low speed until well combined.
Pour your chia pudding into a jar and place in the fridge overnight ready to be devoured for breakfast. That said, at a pinch you can munch this down after 20 minutes setting time in the fridge…the chia seeds will just have a little extra crunch and your pudding won’t be as firm as the overnight version.
I like to serve this topped with my Instant Yoghurt, flaked almonds, sliced banana, and fresh berries alongside a steaming herbal tea. Or you know, like a banoffee pie with freshly sliced banana, whipped coconut cream, and date caramel! Yum!
