The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
May 31, 2019
If like me, you’re trying to keep sugar out of your diet, it isn’t just the dessert course that presents a challenge. Most breakfast choices are majorly sugar and carbohydrate laden, unless you go for the full English without the toast.
Even cereals and mueslis, promoted as healthy options, can be misleading when you look at the small print on the label (the bit that gives the proportion of carbs per 100g of which are sugars) – they can often turn out to be a veritable sugar fest in reality. So imagine the shrieks of joy and rapture when I stumbled upon chia pudding.
Chia pudding is a great low carb, low sugar alternative. It’s super comforting and sustains you throughout the morning without the dull weight in your tummy that a bowl of porridge, or another higher carbohydrate meal can leave you with. It’s delicious too with fresh fruits, seeds and yogurt - dairy or soya added. You simply add a milk of your choice, stir well and leave overnight – adding a little spice and flavouring if that’s your style. In the morning the chia seeds will have turned into a nutritious gloop the consistency of porridge. I recommend slightly warming it before you add the fruit and nut embellishments of your choice.
What’s more - apparently chia seeds have many health benefits too – they’re high in anti-oxidants, omega-3 fatty acids and can help to balance blood sugar levels. Bless them and bless the holy breakfast gloop they make.
4 tbsp chia seeds
170 ml almond milk
1 tsp cinnamon (optional)
1 tsp vanilla essence (optional)
Add yogurt, fresh fruit, seeds, nuts, or try sprinkling on dried fruit powders, such as raspberry or strawberry.
Mix the seeds with milk and any spices and flavourings you fancy. Stir well. Leave for at least 2 hours.
