Showing posts with label Chia. Show all posts
Showing posts with label Chia. Show all posts

Tuesday, April 22, 2014

Breakfast of Champions - Coffee and Mango Chia Pudding

You’ll remember I was coffee-soaking oats for breakfast a while back. I still do that. It’s still delicious. You should still do it. (And incidentally, with these colder Autumn mornings, you should cook your oats in coffee). But my feeds were full of chia puddings, and so was my pantry so I thought I would just slightly alter my work breakfast of choice. Our mango tree was amazingly prolific this season. At final count we got 56 (!!) mangoes, so I knew that this would be an ingredient. Mango and coffee match really well even though at first thought they might seem odd together – the smoky bitterness of the coffee complements the sweetness of the mango. The ginger and cinnamon just round out the flavours and create quite a complex flavour profile. I don’t have a lot of sweet foods in my diet – I naturally crave salt – so the sweetness of the ripe mangoes was sweet enough for me. But feel free to add honey or maple syrup to sweeten things up.

I also eat mine with plain greek yoghurt for the same reason, substitute with a sweeter style yoghurt, or even cream or coconut cream for a more decadent breakfast. And finally, you can substitute whatever crunchy add-ons you have. I’m currently addicted to bee pollen. I first had it when I went to Germany around 16 years ago and am so glad it’s fairly readily available here now. I often just sprinkle some on nut butters on fruit toast, or on top of smoothies. Divine

Coffee and Mango Chia Pudding
(one serve)
¼ cup chia seeds
1/3 cup cold-brewed coffee
1 mango, finely diced
¼ tsp cinnamon
¼ tsp ginger
Dollop greek yoghurt to serve
Toasted walnuts, coconut and bee pollen to serve

Mix the chia seeds, ginger and cinnamon (I shake it in a jar). Add the coffee and mango, stir well. Leave to sit at least 15-30 minutes for the chia seeds to swell. Add more coffee if it looks like some of the seeds didn’t turn gel-y. (I usually make this before bed and take it to work in the morning)

Serve with yoghurt drizzled with your crunchy add ons