2 tablespoons cocoa powder
2 tablespoons chia seeds
1 coffee spoon cinnamon powder
3 tablespoons grated coconut
¼ cup soy yogurt
cocoa nibs q.b.
Put the sliced bananas, cocoa, chia, cinnamon, 2 tablespoons coconut and yogurt in a blender. Mix well until you obtain a homogeneous mixture (if necessary adjust the amount of bananas and yogurt, so that the mixture is not too runny).
Pour into small bowls and garnish with cocoa nibs and the remaining coconut.
2 cups of tea of vegetable milk (soya, rice or oat) at room temperature
4 tablespoons of chia seeds
2 tablespoons of maple sap syrup
Mix all ingredients well and pour in individual bowls, stirring frequently to prevent accumulation of the seeds at the bottom and so achieve homogeneous solidification.
Serve after 8 hours. Store in the fridge to get a more solid pudding.
Tip: You can add, for example, cinnamon, fresh or dried fruit, cereal flakes, cocoa powder, vanilla flavor or carob flour. You can also use another sweetener.
1L soy milk at room temperature
1 tablespoon brown sugar (or more, according to taste)
1 sachet of yogurt starter
7 tablespoons of chia seeds
Use a sterile container and tools (for instance, run them through boiling water for a few seconds to sterilise). Mix the seeds and sugar with 950mL of milk. Stir well so that the seeds are distributed uniformly to absorb some milk and become creamy, without sinking or floating.
Use the remaining 50ml of milk to dilute well the yogurt starter.
Mix well and pour both preparations to the yoghurt maker container, then following the yogurt maker instructions (usually, let stand for 12h in the yogurt maker followed 12h cooling).
Serve cold and store in a refrigerator.
Insert date: 2013-09-04 Last update: 2014-05-10