Chia-pudding with a warm twist

Chia Seeds

Chia Seeds (Photo credit: HealthGauge)

 

 

 

 

 

 

If you like chia pudding as much as I do, you might want to try this little recipe. It’s getting cold here in Australia (at least the part of Australia where I am), and the idea of eating cold chia pudding is out of the question. I sort of stumbled upon this when I was meant to be doing something else, you could call it my tasty procrastination pudding.

I made spicy chai-chia pudding served with a spoonful of cream and a sprinkle of cinnamon.

I made spicy chai-chia pudding served with a spoonful of cream and a sprinkle of cinnamon.

Ingredients

1 ½ Tbs of chia seeds (you might have to add more or less depending on the size of the mug you’re making the tea in)

1 mug of hot, freshly brewed tea (any tea will do, with milk, without milk, herbal tea, anything, I tend to use organic spicy chai tea)

Method

Tip the chia seeds into the mug of tea. Mix the seeds about so they don’t clump together. Let the seeds soak up the tea for 10 minutes, stirring occasionally (they will soak up much faster due to the heat). Eat as is, you can let if cool if you like, or, if you’re using a tea you would usually add milk to, skip the milk and add a dollop of organic full-fat cream on top of the pudding. It’s tea AND a snack!

Let me know if you try this recipe!

Love and Autumn breezes, Veruska xox

Two delicious recipes using coconut flour.

I love eating. I love eating so much I fell in love with cooking. Now I dream of recipes in my sleep, all day long I’m brainstorming recipes, when I see a vegetable, any vegetable, I immediately think up a recipe around it. I hate fiddly cooking though, I believe in simple, delicious food that won’t destroy your kitchen or involve a search to the end of the earth for some obscure ingredient. I just love eating and cooking! I thought I would dedicate this post to my favourite ingredients and give you two recipes that I created based around it. I’m going to take this opportunity to explain to you that I don’t eat sugar (aside from a few berries now and then), legumes, wheat, grains, or anything processed, I only buy free-range pasture fed meat and eggs (I simply buy cheaper cuts of meat to make it more affordable, it’s the same animal after all!). This way of eating has been a long time in the making, it’s a way of life for me, not a passing trend and I’ll go into more detail about this in a future post, you can read an interview I did on going sugar-free *here*. My favourite ingredient is coconut flour. Coconut flour is the finely milled flesh of a coconut, you can substitute it for any flour in a recipe as long as you bear in mind that it doesn’t fluff up like regular flour and it yields a denser, chewier result. Two more things you should know about coconut flour is that it is sweeter than regular flour and it soaks up liquid so if you plan on using it as a substitute you’re going to have to add extra ‘wet’ ingredients, for example, an extra egg or more milk.

I’m going to share my cinnamon coconut muffin/cake recipe, and my crispy skinned chicken recipe with you.

My cinnamon coconut muffin/cake recipe evolved out of necessity. I love the muffin-y shape of muffins and my chances of buying a sugar-free, wheat-free muffin that tasted amazing and wasn’t filled with chemicals was roughly similar to a snowballs chance in hell. You can cook these as pancakes or in a small ramekin in the oven if you like, the recipe doesn’t need to be altered. I prefer these muffins when they’re cool, I find they taste too ‘eggy’ when warm. Serve them for breakfast or as a snack or even desert with a dollop of full fat greek yoghurt, full fat cream or chia pudding (I’ll post some good chia pudding recipes soon). These babies are unbelievably filling.

Cinnamon coconut muffin/cake recipe

Ingredients (serves 2, makes approximately 6 small muffins or 3 large muffins or 2 small ramekins or 6 small pancakes). Feel free to add more or less ground spices according to your taste preferences.

  • ¼ cup coconut flour
  • ½ cup full fat milk (Almond milk or cashew milk will work just as well if that’s what you prefer)
  • 2 eggs
  • ½ tsp bicarb soda/baking powder
  • 1 tbs shredded coconut (optional)
  • 1 tbs ground cinnamon 
  • 1 tsp raw organic cacao powder
  • 1 tsp raw organic cacao nibs (gives an excellent choc-chip kind of texture)
  • ½ tsp allspice or ground nutmeg
  • ¼ cup raspberries or blueberries (optional)
muffin1

Raw batter spooned into a ramekin lined with baking paper.

Baked cinnamon coconut muffin/cake goodness.

Baked cinnamon coconut muffin/cake goodness.

I had mine for breakfast with full-fat Greek yogurt and some raw cacao and almond milk chia pudding.

I had mine for breakfast with full-fat Greek yogurt and some raw cacao and almond milk chia pudding.

Method- Preheat your oven to 180 degrees Celsius, grease a muffin tray with coconut oil, ghee or butter (or line with muffin papers), if you’re making them into pancakes just pop a dollop of coconut oil in a non-stick frying pan. If you’re making them in ramekins, line two small ramekins with baking paper. In a bowl whisk the egg and milk together well, lightly aerate the mixture. In the same bowl sift the coconut flour and bicarb soda, mix well with the wet ingredients. Add the rest of the ingredients and mix until combined, the batter will be quite thick. If the mix seems far too dry add a tiny bit more milk. Spoon the mixture into the muffin tray (coconut flour doesn’t rise dramatically so you can fill the muffin tray right up to the top). Alternatively spoon the batter into the ramekins, or use the batter and cook pancakes as you usually would (maybe cook for a little bit longer than regular pancakes). Bake in the oven for 20 minutes (or until golden on top and the middle of the muffin springs back when poked lightly), coconut flour takes longer to bake than regular flour. When ready, let the muffins cool, I refrigerate mine and eat them cold. You can make them in bulk and freeze them as well.

I created my crispy skinned chicken recipe because, well, I love crunchy, crispy chicken. Everybody who I’ve served this to always asks for more, which would be nice if I wasn’t so greedy and secretly wanted the left-overs for breakfast…

Crispy skinned chicken recipe.
Ingredients (serves 2). Play with the spices, add whatever you like!

  • ¼ cup coconut flour
  • 1 tsp chilli flakes (optional)
  • 1 tsp rosemary (optional)
  • ½ tsp rock salt
  • 1 egg
  • Either 1 large free-range chicken breast cut in half or two small chicken breasts or 4 free-range drumsticks (skin on).
Raw ingredients ready to morph into something tasty.

Raw ingredients ready to morph into something tasty.

Can you see how I've used up the excess crumbing mixture by shaping it into little 'biscuits' and placing them on top of the chicken?

Can you see how I’ve used up the excess crumbing mixture by shaping it into little ‘biscuits’ and placing them on top of the chicken?

Method- I bake everything in a convection oven, I love them! The method is the same regardless of if you cook with a convection oven or regular oven. Preheat a regular oven to 200 degrees Celsius, line a baking tray with paper. Sprinkle the coconut flour evenly over a dinner plate, add the chilli flakes, rosemary and salt to the flour and mix it about with a spoon so it’s evenly distributed through the flour. Crack an egg into a small bowl and whisk with a fork. Take your chicken (whatever cut you’ve chosen, I’ve chosen drumsticks) and pat off excess dampness with a paper towel. Dip the chicken pieces one by one in the egg and then roll it about in the flour so it’s well covered and place on the baking tray and give a light spray with coconut oil. If there’s leftover flour and egg, mix the two together to form a dough (I’ll show you how to use it up). Turn the oven down to 180 degrees Celsius and bake the chicken on one side for 8-10 minutes, turn the chicken and if you have leftover dough take this opportunity to make little ‘biscuits’ and place them on top of the chicken, return to the oven for a further 10 minutes or until the chicken is cooked through. Serve with whatever takes your fancy, I love this with pumpkin, ginger and basil mash.

Let me know if you enjoy these recipes!
Peace & Love xox