We had this for breakfast yesterday morning (and again today)…and it was so good. Lots of good natural fats and Omegas, with minimal added sweetener. I made a huge batch so we can get more than one meal out of it, but you can certainly adapt it however you see fit. 🙂
Date Sweetened Banana Chia Pudding (GAPS, GF)
approx. 8 servings
2 cans coconut milk (whole, not low fat)
3/4 c. whole chia seed
1 T. vanilla (click here to see how to make your own)
10 pitted dates
Blend the coconut milk, vanilla, dates and bananas until smooth. It can take a little while, and you may have to scrape the sides of the blender and help it along a bit. Be patient, it’s worth it. 🙂
After the other ingredients are blended well, add the chia seed and blend until it is evenly dispersed. Hand mix if you can’t get it well enough. I think it would be preferable if you could chill this overnight…but I was short on time. I made it, let it sit 15 minutes, and it was still good. 🙂
You could have this for a good, healthy breakfast, snack or dessert. Top with sliced bananas, chopped walnuts, whatever you want. 🙂 Enjoy!
I made this tonight for breakfast tomorrow…sorry for the bad picture but a) I’m not a great food photographer and b) my kids beat me to it ( you can see where my son left his mark – he called it “taste testing”). 🙂
Carrot Cake Custard
3 cups of baby carrots
1 can full fat coconut milk
2-3 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 c. honey (or more if you like)
Boil baby carrots 25-30 minutes in water until tender. Drain, and put carrots and all other ingredients in your food processor. Blend well. Grease large Pyrex 9×12 baking dish, pour in ingredients, bake 45 minutes to 1 hour at 350 degrees until mixture is firm and cooked through.
I made these yummy kefir smoothies for breakfast this morning. They are super easy…and super nourishing!
Tropical Kefir Smoothies
2 quarts of whole milk kefir (here is a great post from Nourished Kitchen on the whys and the hows of milk kefir)
the juice of four oranges
1/4 c. raw honey
Put in blender, with a little ice, and blend away. Serve and enjoy!
This made a huge amount – four of us drank up – and I pigged out and had a whole quart. So please feel free to tweak this recipe however you need to if you don’t want that much. I had enough left to make three of these:
A note on the milk kefir…you can order kefir grains here. I did, and being as impatient as I am, I don’t think I gave them long enough to rehydrate. So if you go that route – try to be more patient than I was! But I did luck out and was able to bum some extra grains from someone I know. 🙂 They have done beautifully, and I have been able to share some of my own as they multiply.
And…the popsicle molds shown above, you can get here. They are BPA free, and they totally rock. 🙂
This post was shared at Butter Believer’s Sunday School; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; Cooking Traditional Foods Traditional Tuesdays;