Coconut Quinoa Chia Pudding

29 06 2015

quinoa chia pudding

Do you remember when people first started talking about Quinoa? No one could pronounce it. KWEE-NOA? CHI-NO? KEEN-WAH? There in it’s protein-packed glory this seed (yes, it’s actually a seed, not a grain) sat on the shelf and I looked at it, wondering what the heck I’d make with it. Since then, I’ve realized its versatility: pancakes, casseroles, salads, and the ever so simple side.

plantainpancakes

Then the chia seed trend came along and everyone went gaga over the health benefits of a little seed was formerly only known for making your clay pot grow “hair”. Food bloggers started putting them in smoothies and then making “pudding.” The current trend now seems to be jelly.

I still haven’t mastered the art of the chia seed pudding. Mine is always too runny; not the beautiful fluffy, creamy pudding that I see posted everywhere. I think it’s because I’m too stingy with those darn seeds. They’re expensive! Sometimes I wish I could go back in time and buy all the Chia heads and hoard the seeds. I wonder if that would be cheaper…

chia head

Anyhow, the other day I made some quinoa for a salad and of course I made too much- which isn’t a bad thing- it’s actually something I always intentionally do when making quinoa. I would advise you to do the same! Once the quinoa is cooked, you can store it in an airtight container in the fridge for a few days and use it for other deliciousness. And obviously, it saves you the time to cook (which is only 15 minutes) and the cooling, if you aren’t planning to serve it hot.

So I opened my fridge to make myself an evening snack and saw this prepared quinoa and an opened can of light coconut milk. (The coconut milk had been an attempt at making coconut whipped cream but duh, you can’t use the light kind, you need the full fat. #Fail) Immediately my brain went to tomorrow’s breakfast. Let’s do a take on overnight oats/chia pudding using quinoa and coconut milk!

coconut chia pudding 2

I could hardly wait for breakfast the next morning; and man, I was not disappointed! And bonus- this breakfast kept me full for hours. No mid-morning snack was necessary!

So, next time you make some quinoa, save some for this yummy breakfast treat!

Coconut Quinoa Chia Pudding

coconut quinoa chia pudding

Ingredients:

1.5 cups prepared quinoa, cooled
~1/2 can of light coconut milk (from a can)
2 TBS chia seeds
1/4 tsp vanilla
1/4 cup blueberries (more if you like)
Optional toppings:

honey
shredded coconut
crushed almonds

How to:

Put the quinoa in a bowl, jar, or other container with a lid (I used a small pyrex bowl)- the container should not be “just” big enough. You need some space!

Add the coconut milk to the quinoa to just cover it completely. Then add just a tiny bit more.

Add the vanilla, chia seeds, and blueberries and stir it all together.

Refrigerate overnight.

In the morning, top with shredded coconut, almonds, and honey. (Of the three, you’ll likely want the honey for some sweetness!)

coconut chia pudding

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Pancake Friday: Dark Chocolate, Coconut, and Blueberry Pancakes

2 05 2014

So you all know that I am in LOVE with my Feedzone and Feedzone Portables cookbooks. One recipe that has caught my eye but I haven’t made yet is for Blueberry and Chocolate Coconut Rice Cakes.

Blueberry Chocolate coconut rice cakes

I love all three of those ingredients by themselves, and chocolate and coconut is divine, but I’ve never actually paired chocolate and blueberries. Doesn’t quite have the same ring to it as “chocolate covered strawberries.” But, I figured it would still be delicious- I mean anything with dark chocolate is amazing- so why not try it out in pancakes?

ChocolateCoconutBlueberry5

I started with a basic pancake recipe and added in some cocoa powder to the dry ingredients. Then, instead of regular milk, I used coconut milk in the batter.

I attempted to make coconut whipped cream to top them with, but I kept the coconut milk in the freezer too long and it was pretty much impossible to work with and I didn’t feel like waiting for it to thaw. So I made more of a coconut cream with what I could scrape out. It was still tasty 🙂

ChocolateCoconutBlueberry2

Here’s how you can enjoy these too:

Dry Ingredients:
1 cup all purpose flour
1/2 cup cake flour (this is optional, you could use all AP if you’d like)
1.5 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/8 cup granulated sugar (I used sugar in the raw)
1/4 cup cocoa powder
1/4 cup sweetened shredded coconut

Wet Ingredients:
1.5 cups coconut milk
2 egg whites, 1 egg yolk (separated)
1 tsp vanilla
1 tsp coconut oil

Stir ins:
big handful blueberries
1/4-1/2 cup chopped dark chocolate (I used 88%)

Toppings:
Coconut whipped cream
shredded coconut
blueberry syrup (blueberries + sugar reduced over low heat)

ChocolateCoconutBlueberry3

How to:

In a medium bowl, mix together all dry ingredients. In a smaller bowl, whisk the egg whites until fluffy. In another small bowl, whip together the yolk, vanilla and milk. Fold in the egg whites to the wet ingredients. Pour the wet ingredient mixture into the dry ingredients and lightly fold together (Don’t over stir!). Fold in your stir ins.

On a hot griddle, pour about 1/4-1/3 cup batter. Allow bubbles to form and edges to begin to cook. Flip. Let cook through. Enjoy!

ChocolateCoconutBlueberry1(Pardon my splashes of blueberry sauce on the background!)

 

 

 

 





Pancake Friday: Key Lime Macadamia Pancakes

7 02 2014

key lime pancakes2
I’m on a roll people! This week, I’m continuing my citrus theme. I saw this new (to me) Chobani Greek Yogurt at the grocery store recently and knew I wanted to use it in pancakes.

Chobani-Key-Lime-6oz-LRI’m a big fan of Key Lime pie and I love yogurt in my pancakes, so this was a natural fit for a pancake recipe. I knew that macadamia nuts and coconut pair well with lime, so those would definitely be added to the mix.

This batter came together nicely and was definitely one of my favorite recipes to date! We have a winner people!

The pancakes actually could have been a bit more lime-y, BUT the coconut cream had plenty of lime flavor to make up for it. If you like key lime pie and pancakes, this recipe is for you!

Key lime pancakes

Ingredients:

Dry:
1 cup all-purpose flour
1 cup cake flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
zest from ½ a lime
~½ cup crushed macadamia nuts (plus more for garnish)
~¼ cup toasted coconut flakes (to toast, bake a thin layer of coconut at 325 for 5 minutes, or until lightly browned)

Wet:
1 container of Chobani Key lime Greek yogurt
juice from ½ lime
1 TBS agave syrup
1 can of coconut milk, chilled (you must use the real thing, not the low fat kind) Scrape off the thick coconut cream, and save for the coconut topping
+ ½ cup milk (or more coconut milk if you have it!)
½  tsp vanilla extract

Coconut whipped cream:
coconut cream from one can
¼ tsp vanilla
juice from ½ lime
zest from ½ lime
~2 TBS powdered sugar

In a chilled bowl, whip the coconut cream with vanilla, lime juice, zest and powdered sugar. If you need more liquid, add a tablespoon of milk.

key lime pancakes 3