I grew up in Switzerland with the traditional Swiss “muesli” for breakfast. Since going low carb I really miss it. So I had to come up with an alternative.
Oats spike my blood sugar, so are out of the question. I wanted something that is crunchy, but what other options do I have now. That’s when chia pudding recipes kept on coming across my computer screen.
So, I looked at what the basic recipe called for and tried it out.
This is the basic recipe I found online.
The basic recipe
- 3 TBsp chia seeds
- ½ cup nut milk
- 1 TBsp alternative sweetener
- 1 – 2 oz blueberries or raspberries
I prepared the seeds, sweetener and milk in the evening and put the mix in the fridge.
I took it out in the morning as I was making my breakfast and took out ¼ cup of frozen berries so that they would be defrosted by the time I was ready to eat it.
It was tasty and the chia seeds were nice and crunchy, but the nut milk didn’t solidify the mix enough. It was runny, not what I wanted.
Back to the drawing board. That’s when I saw at the Bulk Store a mix of equal parts chia seeds, flax seeds (do you know that flax seeds should be ground to get their benefit?) and hemp seeds. These 3 seeds are considered super seeds for their nutritional benefits. So I made my own mix.
This is the recipe I am using now
- 1 TBsp chia seeds
- 1 TBsp flax seed meal (ground flax seeds)
- 1 TBsp hemp seeds (hearts)
- 1 tsp monk fruit and erythritol blend
- ¼ cup coconut milk
- ¼ cup coffee cream
- 1 oz frozen berries (optional)
I prepare the mix the night before for the chia seeds to expand and hold everything together.
When I get up in the morning I take out the frozen berries and by the time my breakfast is ready the berries are defrosted.
You might find this mix not sweet enough, just add more sweetener. For me, it is just fine.
I discovered that using ½ cup coconut milk made it too stiff, the mix between coconut milk and coffee cream made it just the perfect consistency.
Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico, or of the related Salvia columbariae of the southwestern United States and Mexico.
- Chia seeds have the highest fiber content
- They contain 18% of your daily calcium requirement
- They contain the most phosphorous with 27% of your daily requirements
- They can easily be digested without the need to grind the seeds (unlike flax seeds)
- Hemp hearts have the most protein per serving
- They contain 3X more omega-6 than omega 3’s
- They conain iron and zincb
- Flax seeds must be ground in order to reap health benefits
- They are the least expensive of the 3 seeds
- They have the highest source of plant-based Omega-3 fatty acid per serving.
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