People nowadays are crazy about chia pudding. This is understandable, because they are super healthy: made with dairy-free milk and with toppings they taste very good and have this funny consistency. I also use chia seeds in my kitchen, but as they come from overseas, mostly from South America, I try to not consume too many of them. In addition studies show that most chia seeds, even organic ones, are contaminated with pollutants. That’s why I rather choose my beloved flax seeds. They are as healthy as chia seeds, perhaps even healthier and are cultivated in Europe in a much more sustainable manner.
So I made this delicious golden flax seed orange persimmon breakfast pudding. It is really super healthy and a perfect breakfast, but could of course be also a healthy dessert option. Even my son Emil loved it… check mark for another healthy meal he is willing to eat 🙂 .
Another positive aspect about flax seed pudding instead of chia pudding is the soaking time: you need to soak this flax seed pudding 1-2 hours, while for the chia pudding it is best to soak it overnight.
We are very excited as Panda, our adopted dog will come to us beginning of next week. We are preparing everything for her at the moment, trying to find sustainable products, like a dog bed made out of recycled plastic bottles and natural hemp, or a bamboo feeding bowl, etc… .
So we are awaiting her joyfully and can’t wait to get to know her and give her a new home. I will update you on this later on!
SERVES: 2 glasses
FLAX SEED PUDDING
50g ground golden flax seeds
240g oat milk
Juice from half an orange (=35g)
1-2 tsp agave syrup
250g soy yoghurt
2 tsp honey/ agave
1 persimmon, peeled
TOPPING / DECORATION
chocolate quinoa granola (recipe on my blog)
Mix all ingredients for the golden flax seeds pudding in a small bowl and let them soak in the fridge for at least 1-2 hours. Stir with a fork after 30 minutes and put it back into the fridge.
In a small blender you can blend the persimmon until smooth. Mix the soy yoghurt with the honey in another small bowl.
Take your 2 glasses and if you wish to decorate the border with the two persimmon slices you need to damp them with a little bit of water and press them on to the glass. Don’t cut the slices too thick.
Then you can fill the base with the flax seed pudding. For this I used an ice cream scoop.
Afterward you make a yoghurt layer, and on top of this comes the persimmon layer. At the top comes again a yoghurt layer. Top the glasses with persimmon slices or orange slices, and with the granola or coconut. Both tastes delicious.
Healthy for people & planet – please go always organic!