Chocolate Cake Batter Chia Pudding Recipe

chia puddingIt might seem like I am a little obsessed with chia seeds lately as it’s not long ago that I was whipping up a batch of Blueberry Chia Jam. The thing is, I can’t help it.  These little seeds are just so good for our health with their bundle of healthy omega-3 fats, fibre and protein.  Chia seeds can be added to so many dishes, including puddings which are pretty hot right now.  I have tried a few of these, but none that I really loved.  In my search for recipe idea’s I came across a handful that promised the taste and texture of cake batter and given that I was a helicopter kid waiting for that hotly contested mixing spoon, I was quite keen on the idea.  The problem with some of these recipes though, is that although promoted as ‘healthy’ they sometimes contain way too much fat and sugar even if they do originate from a ‘natural’ source. So, I created my own version of the Chocolate Cake Batter Chia Pudding, which I made for breakfast this morning and then launched on the Morning Show on 6PR 882Am radio.  It is very delicious and I think that you might like to try it.

Chocolate Cake Batter Chia Pudding

Ingredients: (Serves 6) 6 tablespoons chia seeds 6 Medjool dates, seeded and chopped 1 x 400 ml can evaporated light milk with coconut 1/4 cup rolled oats 1 tablespoon of nut butter (whichever takes your fancy) 1 x 400 ml can light coconut milk Method: Mix all ingredients together except the coconut milk and place in the refrigerator for one hour.  Place mixture into a blender and add 2 x tablespoons of cacao powder, 1 x teaspoon vanilla extract and a splash of milk if more liquid is required.  Pour into six small bowls, jars or cups and leave overnight in the fridge. In the morning: Open the tin of coconut milk and carefully scoop out the solids at the top of the can, placing in a mixing bowl.  Add 1 teaspoon of vanilla essence and using electric beaters, beat until smooth and soft peaks form. Spoon a little onto the top of each pudding and finish these cute little bundles with a sprinkling of finely grated dark chocolate. Nutrition per serve = 230 calories, 8.5 g fat, 23.5 g carbohydrates, 11 g protein and 250 mg calcium

 

Magic Bean

Legumes and I are good friends from way back.  We get together 3-5 times every week and I share the love between baked beans, cannellini beans, chick peas, kidney beans, lentils and others. We are friends because I know that legumes and beans are a great way of adding fibre, protein, Vitamin C and resistant starch to my diet. I love that research shows resistant starch can promote intestinal health and may play an important role glucose and energy management. For those of you who don’t enjoy legumes such as baked beans and other dried or tinned varieties, my friend Belinda may have delivered a solution to get you into the market.  Last week she dropped off five little chocolate cupcakes that at first glance just looked plain delicious.  But these weren’t just ordinary cupcakes. These little morsels of chocolatey yumminess contained legumes as their base along with antioxidant rich cacao. I was sold at hello and they delivered with amazing texture and taste.  My children and husband still have no clue they are still raving about cupcakes that are full of magic bean goodness. Belinda kindly shared the recipe, originally from CleverCook who develops Thermomix recipes.  I don’t have one of these wizzy machines and they work just as well in a blender.  The recipe makes 12, with each iced cupcake containing 180 calories. It’s good to know that when having a treat like this, you get a boost of nutrients to go with it.  Go try them, I dare you.

Magic Bean Chocolate Cupcakes

440g can kidney beans, drained 1 tablespoon water 1 teaspoon vanilla extract 70g raw cacao powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 125g butter or poly/monounsaturated margarine 5 eggs 140g sugar 1. In your blender or Thermomix, puree the beans, water, 1 egg and vanilla until smooth and set aside 2. Beat the butter and sugar together until pale and creamy. 3. Add the remaining eggs and beat well followed by the bean mixture, cacao powder, baking powder and bicarb, beating to mix to a smooth batter 4. Pour mixture evenly into 12 cupcakes papers and bake for 20 minutes until firm to the touch.