BEST Chia Seed Pudding!

INGREDIENTS

• 1 cup (240g) full-fat coconut milk
• 1 cup (220g) almond milk (*)
• 2 tbsp maple syrup (**)
• Pinch of sea salt
• Optional: 2 scoops vegan protein powder (or collagen peptides (not vegan)***)
• 1/2 cup chia seeds
• For vanilla: 1 tsp vanilla extract
• For chocolate 2 tbsp cacao powder ((a little extra salt doesn’t hurt!))
• For matcha: 1 tsp matcha powder

---

INSTRUCTIONS

1. In a blender combine the coconut milk, almond milk, maple syrup, salt, and optional protein powder/collagen. Blend until combined.
2. Add the vanilla, cacao, or matcha powder. Blend to combine.
3. Add the chia seeds and pulse them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed as opposed to settling to the bottom. 3-4 pulses is usually enough.
4. Transfer to a jar and refrigerate overnight (or at least 4 hours).
5. Serve with toppings of choice and enjoy!

---

Aussie Bites

ReAdapted from: The Stay at Home Chef

Ingredients

• 1 3/4 cup rolled oats
• 1/4 cup dried apricots
• 1/4 cup raisins
• 1/4 cup ground flaxseed 
• 1/4 cup unsalted sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup cooked quinoa 
• 2 tablespoons chia seeds 
• 1/4 tsp baking soda
• 1/4 cup honey
• 1/4 cup unsalted butter, melted (or 1/4 cup coconut oil to make it vegan)
• 1/4 cup canola oil
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. 
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
5. Divide batter among the prepared muffin tin.
6. Bake in the preheated oven for 10 to 12 minutes until golden brown (I do 10 tops).
7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack. 
8. Once completely cooled, store in an airtight container for 4 to 5 days.

Oatmeal-Apple Chocolate Chip Muffins

I've made these 3 times already, and I keep hoping I can find the recipe online...so I thought I better get on this one and blog it already!

Delicious!

We will always make these. I usually double batch this one and freeze some for individual use whenever we want a muffin. It's worth it.


Ingredients: adapted slightly from taste of home

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup applesauce
• 1 cup rolled oats
• 1/2 cup (3 ounces) semisweet chocolate chips

1. Preheat your oven at 350. Line a muffins pan with 12 liners, or spray generously.
2. Beat together the butter and brown sugar in a large bowl. Beat in the egg.
3. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
4. Add half the apple sauce to the cream mixture (in step #2), mix lightly, then half the dry mixture, mix lightly, and alternate. Mix until just combined (apparently muffins should not be over-mixed).
5. Mix in the rolled oats and the chocolate chips.
6. Fill the muffin tins until 3/4 full. Bake for 25 minutes.

Bon Appétit!

Cathy

Cathy's Granola Bars

I cannot stop eating these. I adapted them from a recipe I found off of allrecipes.com, and made them healthier (less salt, less oil, substitutions etc..) and I cannot stop eating them.

Makes 24 bars

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup flax seed
• 1/2 tsp cinnamon
• 1 cup all purpose flour
• 3/4 cup raisins
• 1/2 tsp salt
• 1/2 cup honey
• 1 egg, beaten
• 1/4 cup canola oil
• 1/4 cup apple sauce, unsweetened
• 2 tsp vanilla extract

1. Pre-heat oven to 350 degrees. Grease up a 9x13 baking pan (important).
2. Combine all the dry ingredients (the first 7 ingredients)
3. Create a funnel in the middle of the dry ingredients, and add the beaten egg, oil, apple sauce, and vanilla.
4. Mix it up, and press into the greased baking pan.
5. Bake for 28-33 minutes, or until the edges are a little brown.

Tip: cut them up 3-5 minutes after taking them out of the oven, or they will be too hard to cut through.

Another tip: freeze them and put them in your kids lunches!

Cathy