CHIA SEED PUDDING WITH PUMPKIN SEEDS & DRIED CRANBERRIES

 

 

Have you tried chia seeds? They're these odd, little black seed-like nuts that you can get in the health food section of your grocery store. They're gluten free, full of antioxidants, and just over all pretty good for you. They also swell up and make a sort of gel like substance when mixed with liquid. They make a great pudding when prepared properly! The first time I tried to make chia pudding, it was an epic failure. I used unsweetened almond milk and it tasted awful. Kind of like sawdust and tapioca. Bravo to the people who can happily eat chia that way, you go on with your vegan, paelo self. If I'm going to eat something like this, I want a taste of sweetness. Enter: coconut milk.

 

 

Since doing my Whole 30 I have become a huge fan of coconut milk. It's delicious and rich and can be used in so many ways! It made a huge difference in the taste of this chia pudding. Adding the pumpkin seeds and cranberries give this pudding a fall feel. You could even add a dash of cinnamon or a dollop or pureed pumpkin to really fall it up!

 

Chia Seed Pudding with Pumpkin Seeds and Dried Cranberries

Makes 2 servings

 

1/2 cup Chia Seeds

1 cup coconut milk

1 tablespoon dried cranberries

1 tablespoon roasted pepitas (no shell pumpkin seeds)

 

 

Place chia seeds in a mason jar (or other container with a lid). Add coconut milk, stir. Place lid on and refrigerate for a least two hours or overnight. To serve, divide pudding into bowls and top with dried cranberries and pepitas. Enjoy!

 





CARROT RAISIN MUFFINS

Let's be honest: I'm not muffin fan. I feel like it's like eating cake for breakfast, and I'd rather just eat cake if I'm going to go that route.  But these muffins, these are a dream. Whole wheat, packed full of carrots and raisians. There are sweet, healthy, and a snap to make.

We start with heating up some carrots, raisins, and butter. We add spices: cinnamon and all spice. A little salt, a little water.

We add that, steaming, to our dry goods. Mix it up.

Butter up some muffin cups and fill them with the batter. They should make 12 generous muffins.

Healthy and delicious. A perfect way to start your day.

 

Carrot Raisin Muffins

recipe slightly adapted from Sunset Magazine

Ingredients:
1 1/3 cups sugar
1/4 cup butter
1 1/4 cup shredded carrots (about two medium sized carrots)
1 cup raisins
1 tsp each sea salt, cinnamon, and ground allspice
1 1/3 cup water
1 cup each whole-wheat flour and all-purpose flour
1 tsp. each baking powdered and baking soda

Preheat oven to 375 degrees. Put sugar, butter, carrots, raisins, salt, spices, and water in a medium sauce pan. Heat over high heat, stirring occasionally, and bring to a boil. Immediately remove from heat. Whisk flours, baking powder, and baking soda together in medium bowl. Pour in warm carrot/raisin mixture. Stir to combine, but do not over mix. Spoon mixture into a greased muffin tin (or use cupcake liners). Bake until browned and a toothpick inserted comes out clean, about 15-20 minutes. Let sit for 5 minutes and cool on a cooling rack.

Enjoy!