Chia breakfast puddings are such an easy way to get nutrient dense foods into your diet. They can take a little bit of preparation and are best made the day before, but this means breakfast is ready as soon as you are!
Chia seeds are an amazing little seed with multiple nutritional benefits and contain:
- omega 3 essential fatty acids
By soaking the seeds the outer shell is softened to breaking point allowing them to be easily digested. Because they absorb high volumes of liquid they can help us to feel full for longer, and the fibre component keeps our digestive system healthy.
Soaking the almonds in this recipe activates them and is important as raw nuts contain enzyme inhibitors and phytic acid. The enzyme inhibitors are necessary for nuts as they prevent the nut from sprouting prematurely but for us this means that not all the nutrients are available and we can’t get the maximum nutritional benefits. Activation also breaks down phytic acid which binds to and excretes some pretty important minerals; calcium, magnesium, iron and zinc. This means we are actually losing valuable nutrients! They are very easy to activate by soaking, it just takes some organisation as they need to soak for 7 to 12 hours.
1/2 cup raw almonds
1/2 cup filtered water
2 prunes (with no added sugar or sulphites)
1/4 tsp. sea salt
2 tbsp. chia seeds
2 tsp. raw honey
200mL coconut milk
Soak almonds in water and sea salt for 7 to 12 hours to activate, add the prunes in to soak for the last 2 hours. When ready drain water and blend with coconut milk and honey until smooth. Pour into a jar or glass and mix through chia seeds and refrigerate for at least 2 hours, preferably ovenight. Serve with fresh berries or banana.
This breakfast pudding is gluten free, refined sugar free, dairy free and raw.