Chia Seed and Fuji Fruit Pudding.
Just 2 ingredients for a healthy breakfast.
For more info on the wonderful Fuij fruit, check out my post on Fuji fruit/Persimmon Salad.
4 Fuij fruit
4 tbs Chia Seeds
Remove skins and any seeds from fuji fruit. Put the Fuji fruit flesh in a blender and blitz for 10 seconds.
Add the chia seeds and mix through.
Cover and refrigerate overnight.
Whats not to love about this recipe? It’s full of super healthy ingredients, it’s gluten free and vegan and it tastes great too.
The coconut flour really enhances the other flavours. Dates are good to bring out the sweetness without having to add sugar or syrups and the chia seed help everything stick together without eggs and flour.
1/4cup coconut flour
1/4 cup quinoa flakes
1 cup dates soaked in 1 cup water
1/2 cup chia seeds
1/4 cup sunflower
1/4 cup pumpkin seeds
1/2 cup Dried Cranberries
¼ cup water
Start by soaking the dates in 1 cup water for around 30 minutes
Whilst they are soaking, preheat the oven to 180 C and line your square baking tin with baking paper
Measure out the dry ingredients and place in a mixing bowl
Put your dates with the soaking water in the blender until a smooth paste and add this to the dry ingredients and mix through.
Use the ¼ cup of water to add moisture as required.
Once ingredients are well mixed, tranfer to the baking tin and smooth down evenly to all corners.
Bake for 20 min
Let stand for 5 minutes and then cut into 16 squares
You can keep these in the freezer