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| Chia Seeds Bowl |
Yield: 2 servings
Ingredients:
Chia mixture
- 4 tbsp chia seeds
- 1 – 1.25 cups almond milk
- 2 small bananas, chopped small
- 1/2 tsp pure vanilla extract
- two pinches of cinnamon
Toppings:
- 2 tbsp raw buckwheat groats, soaked
- 2 tbsp raisins, soaked
- 2 tbsp whole raw almonds, chopped and soaked
- couples pinches of cinnamon
- 2 tbsp hemp seeds
1. Mash bananas in a medium-sized
bowl. Stir in chia seeds. Whisk in the almond milk, vanilla, and cinnamon until
combined. Place in fridge overnight to thicken.
2. Add buckwheat groats, raisins,
and chopped almonds into another bowl. Cover in water and soak overnight in the
fridge or on the counter.
3. In the morning, place your
desired amount of chia pudding into a bowl. (Note: at this point, you can blend
your chia pudding if a smooth texture is desired, but I don’t bother). You can
add more almond milk if you want to thin it out in the morning. Or, if it’s too
thin, add more chia seeds to thicken it up. Drain and rinse the
buckwheat/almond/raisin mixture. Sprinkle on top of chia mixture along with a
pinch of cinnamon and a tablespoon of hemp seeds. Serve with a drizzle of maple
syrup, if desired. Store leftovers in the fridge for 1-2 days.
(Source)
