Happy New Year! Checking in with a quick breakfast recipe idea that was born out of my struggle to feed my very picky eight year old a nutritious breakfast. Chia pudding used to be a staple breakfast for her, flavored differently depending on the season or what was on hand, and I felt pretty good about her starting the day with a nice portion of the Omega-3 rich seeds. Then, one day she decided that she doesn’t like the texture of chia in her pudding any longer (too crunchy! too chewy!), and getting breakfast into her before leaving for school became a monumental task. I’m sure many parents out there can sympathize with me when I say I would pay money for this picky eating stage to be over. But for now, I deal with it by identifying a food Paloma loves and then trying to mask other nutritious ingredients with it. For example, she’s crazy about tomatoes, so I make a crushed tomato-based stew with other veggies mixed in, and she tends to be ok with eating that.
Recently, Paloma’s been obsessed with our tahini hot chocolate, and I figured that blending chia seeds into a similar mixture and letting it sit to solidify into a pudding could work. The chia is still there, but not as noticeable since it’s whipped up with the rest of the ingredients. And it worked – the child is fed, chia is back in business, and I loved the result so much for its simplicity that I decided to share it here. I like to make this pudding the night before and let it chill in the refrigerator overnight for the chia to become its most springy self. I’m also planning on trying this one out with carob powder instead of cacao, just to ease up our cacao consumption.
There are some links after the jump, have a peaceful Monday :)
Patti Smith on the Here’s The Thing Podcast
The Making of the Sqirl Cookbook Cover – one of our favorite cookbook covers of all time
The Art of Forecasting Food Trends – a prediction for what’s hot in 2017: ‘Jackfruit! Sorghum! Harissa! And don’t ignore horseradish, spirulina and Asian-inspired breakfasts. Authenticity and its cousin transparency are in. So is food inspired by Africa. Or maybe it’s the Philippines. Even French food has a constituency.’
Destroyer – an LA restaurant’s beautiful instagram
Dreaming in French, The Paris Years of Jacqueline Bouvier Kennedy, Susan Sontag, and Angela Davis – currently reading
Things to Come – can’t wait to see this movie
- 5-6 prunes
- 1½ tablespoon raw cacao powder
- 4 tablespoons chia seeds
- 2-3 tablespoons honey
- 1 tablespoon coconut oil
- ½ tablespoon almond butter
- ½ tablespoon tahini
- 2¼ cups water
- cacao nibs - for garnish
- hemp hearts - for garnish
- 1 tablespoon hemp (or other) protein
- ½ tablespoon mesquite powder
- 1 teaspoon maca powder
- 1 teaspoon moringa powder
- Comine all the ingredients in a high-speed blender until very smooth. Distribute between bowls or pour into a large jar, cover, and let sit in the refrigerator for a minimum of one hour or overnight before eating. Garnish with cacao nibs and hemp hearts.
This sounds awesome! It would be great for breakfast, a snack, or dessert! Love the tahini in there too :)
Thank you Katrina!
Looks delicious can’t wait to try it.
Thank you!
As a non-picky adult I’d love to have this for breakfast. It looks fantastic.
:) Thank you Allyson
Why would you want to ease up on the cacao consumption? I’m whipping this up now to have manana! Happy feasting!
Hope you enjoyed it!
Sometimes when I eat too much cacao, my skin acts up, so I try to consume it in moderation.
Oh dear ! Thank you for mentioning carob. it is so tasteful, beautiful, old fashioned and healthy ! Perfect ingredient for winter desserts. Thank you and have a happy and prosperous 2017.!
Happy New Year!
Carob is the best :)
Wonderful recipe. Thank you for the wonderful blog. I am a hardcore foodie based out of South India. Calicut is the city where I am based and everything here is centered around food. I keep trying new recipes and this one sounds quite doable.
I too write a food blog called Dinner thoughts’’ .Everything in this blog is around food, but beyond food. The blog started as a documentation of Malabar’s A princely state in South India) diverse food culture. Now it has grown beyond it.
Please read
http://www.dinnerthoughts.net
Can I use dates instead of prunes?
Hi Kendall,
Yes, absolutely.
Thank you for this quick breakfast recipe idea. I cannot wait to give it a try.
– gustavo woltmann
Thank you Gustavo, hope you enjoy it :)
I can’t wait to make this for breakfast or a snack! Love trying new things!
Can I use a food processor instead of the blender?
Hi Cindy,
You could try, especially if your food processor is pretty powerful. I still think the pudding would not be quite as ‘whipped’ and more textured if you use a processor, but it would still taste great if you don’t mind some texture :)
hello and thank you for your lovely recipes.
do you have by any chance a link for the mesquite powder?
please&thank you.
Hi Elly,
Thank you so much :) I’ve been using this one: https://www.amazon.com/Terrasoul-Superfoods-Mesquite-Powder-Organic/dp/B00EH1EYLO/ref=sr_1_1_sspa?ie=UTF8&qid=1512426773&sr=8-1-spons&keywords=mesquite+powder&psc=1
Hi
What kind of prunes do you use in this recipe? is it the dry prunes or the frozen ones?
love to try this recipe. Thanks!
Hi Fonda!
Dried prunes. Hope you enjoy it :)