Shackpalace

Journal

Coconut, Chia & Hemp Pudding

Breakfast is one of my favourite meals of the day, especially when it rolls into a post surf brunch!  

This recipe evolved recently after I found myself really enjoying chia pudding most mornings and decided to experiment with some other nutritious additions. As well as chia seeds, I have been adding golden flax & hemp seeds as well as shredded coconut for texture. Between them, chia, flax & hemp seeds provide essential omega 3 fatty acids, amino acids, dietary fibre, antioxidants & flavonoids which can help with reducing inflammation, improving brain function, reducing stroke and heart disease risk, boosting gut health, as well as increasing energy levels and helping manage body fat levels.   So much to love about them!

Photographed in  Minna Graham ceramics

Photographed in Minna Graham ceramics


Using the base of seeds, coconut milk, coconut & vanilla I then add different flavours & tonics depending on what I’m feeling like at the time.  At the moment, its vanilla, cinnamon, ginger & some of our Grown Energising Morning tonic, but I also love adding turmeric, cardamom, cinnamon, nutmeg, black pepper & orange rind for a winter chai sort of blend, or grated pear & cinnamon topped with activated buckwheat.

Add a little honey if you prefer it sweeter, and serve with a dollop of coconut yoghurt, fresh berries, mint  and a little activated nuts or granola.


I am also trying to ensure I sit and eat my pudding mindfully with a beautiful brass spoon, so I get more moments of joy!  

 


RECIPE

GF | DF | VEGAN |

We use all organically grown ingredients

INGREDIENTS (serves 3-4 people)

  • 1 tsp ginger

  • 1 tsp pure vanilla essence

  • 1 1/2 cups coconut milk

  • ½ cup filtered water

  • 1-2 tsp honey (optional)

  • 1/2 cup black chia seeds

  • 1/3 cup golden flax seeds

  • 1/3 cup hemp seeds

  • 1/3 cup shredded coconut

  • 1 tsp cinnamon 

  • 20 drops Grown Morning Adaptogen (optional)

TO MAKE

  1. Put dry ingredients in bowl and mix well. 

  2. Add coconut milk, vanilla, water (& honey and grown tonic if using) and mix thoroughly.

  3. Pour into large jar or container with lid, cover and store in fridge for at least 3-4 hours or overnight.

TO SERVE

Put a large tablespoon into bowl and top with coconut yoghurt, fresh or frozen berries, figs, kiwifruit, a little chopped mint and activated nuts or granola.