This is my favourite, go to pudding recipe. My toddlers sit on the kitchen bench and make it. As usual, this is the combination of a few recipes off the internet. Chia seeds are around 20% protein and very nutritious. I pack this pudding as a treat in lunch boxes and serve it to soothe sore little throats. Now I buy chia seeds by the kilo!
2 1/2 cups liquid – can of coconut cream plus remainder made up from soy milk
1/3 rounded cup chia seeds
1/2 cup desiccated coconut
2 or 3 tsp vanilla extract
2 tbsp maple syrup/agave nectar
Pinch of salt (small)
1. Whisk all ingredients together in serving dish (I use a Pyrex dish with plastic fitted lid).
2. Cover and refrigerate for at least 4 hours (best overnight), stirring occasionally.
Top with chopped, seasonal fruit or by itself. It doesn’t last long in our house, no matter what it is served with.
You can substitute the vanilla extract for vanilla paste or the scraped seeds of a vanilla pod.
These photos show a dark agave and black chia seed mix, hence the deep colour. Using white chia and maple syrup results in a paler colour.
I have ditched dairy so learning about dairy free inclusions to my favourite recipes! Wish me luck.
In our house, food seems to sound more appealing if I offer it with a sauce. This is my quickest, creamy, delicious, vegan sauce. You can add a variety of additional citrus, apple cider vinegar, chopped herbs, spices like smoked paprika or garlic to adapt for a variety of foods.
Tonight I kept this sauce simple and added it to a fresh vegetable box for my children’s lunches.
In a small bowl, combine equal parts tahini, hommus and coconut cream. Stir well to combine. Add optional extras to taste.
This is super easy with a lovely creamy consistency. If you want it less nutty, reduce the tahini by a third. More bite, add citrus or vinegar.
I hope you love this sauce as much as my children
There are no left overs in the house and my nut-free baked freezer stash is all finished. This is what I scrounged together. Tomorrow’s offering:
– natural yoghurt with frozen blueberries
– crackers with vegan cream cheese, sunflower seeds and dried apricot
– fruit box
– vege box with tahini sauce
– vegan luncheon sandwich with pepitas and dates for a special treat.
Note to self: bake something.
Hope you have a lovely week
Welcome to the latest series from Whistling Kite Collective, lunches for little hands.
Tomorrow’s offering consists of:
– natural yoghurt and pureed apple
– tofu and vege stir fry
– fruit box
– celery boats with cream cheese and sultanas
– coconut vanilla chia pudding
– crackers with vegemite
The eldest gets a carrot and the youngest gets milk with lunch.
It seems like a lot of food but its for a long day. We mothers just do the best we can don’t we?
I would love to hear about any quick, healthy go to recipes you might use!
Here’s to appreciating our good fortune in being a resident of the first world.
Here is our first attempt at play dough!
This is our sea snake. The youngest thinks it’s yummy. Lucky it is not toxic and based on natural colourings!