Blue and pink are recurring colors on my blog – and Butterfly Pea Flower and beet powder are my natural food colorings of choice. Pink and blue and white are so darn pretty together! Don’t you think? I wanted to post this recipe for a while and today is the day. So let’s go.
Preparing Chia Pudding is the easiest thing in the world – all you need are chia seeds and a liquid of choice. Since chia seeds tend to lump, you have to mix it really well. The smartest way to blend chia seeds with any kind of liquid is to fill everything in a jar, close the lid, and shake it at least four or five times during the first half hour. Then you can put the jar into the fridge and let the time work for you.
It really doesn’t matter whether you use white or black chia seeds but whenever I have the choice, I grab the white ones. It’s a feast for the eye and it allows all other ingredients to really pop and stand out, like blueberries, red currants, and my beautiful edible flowers. I tend to add colors at the end, just before serving because it creates a nice effect when there are still a few pink and blue spots and it’s not too evenly blended.
I use Coyo (coconut yogurt) in this recipe because I just love the smooth texture, the creaminess and the slight sour taste but I know it’s not for everyone. You can substitute Coyo with plain soy yogurt or coconut flavored soy yogurt. It’s still very tasty!
Fruits should always be part of every breakfast – they provide vitamins, minerals, phytonutrients. Moreover fruits fill your stomach and they reduce the caloric density of your meal. Don’t be afraid of the high-fat content of chia seeds – nuts and seeds don’t lead to weight gain as long as eaten in moderation (approximately 1 ounce per day) and eaten whole, not ground.
There seems to be the misunderstanding that everything should be eaten ground for a better absorption – but sometimes you don’t want to absorb every single calorie, especially when it comes to nuts and seeds. You still get plenty of nutrients when you eat them whole. And your good bacterias way down in your colon are freaking happy when they get whole seeds instead of ground and whole nuts instead of nut butter.
Layered Chia Pudding with Beet Powder
A layered Chia Pudding with beet powder, Butterfly Pea Flower and coconut yogurt. All ingredients are vegan and gluten-free.
- 3 tbsp chia seeds
- 200 ml oat milk or any other plant-based milk
- 2 tbsp coconut milk
- 1/2 tbsp agave
- 1/4 cup coconut yogurt
- 1/4 tsp beet powder
- 1/2 tsp butterfly pea flower (ground)
- 1/2 tbsp red berries
- edible flowers
In a jar, mix chia seeds with oat milk, and coconut milk and stir thoroughly. Let sit for at least 6 hours, shaking a couple of times during the first 30 minutes.
Divide chia pudding into 3 parts. Mix one part with beet powder, one part with butterfly pea flower and one part with 1 tbsp coconut yogurt .
Layer the different chia puddings and remaining coconut yogurt in a bowl and decorate with berries, ground butter pea flower and edible flowers.
You can use butterfly pea flower tea, just rip the bag open use the ground flowers.
This layered Chia Pudding with Beet & Coyo needs to soak for at least 6 hours. Just in case you are an impatient person, jump over to my Coconut Chia Parfait, which is ready to eat in only 20 minutes. Personally, I don’t care the waiting time, I prepare my breakfast in the evening most of the time anyway, at least for myself. My kids usually don’t eat breakfast at home so I prepare their jar of oats early in the morning and they eat it after school. I didn’t get them to eat Chia Pudding or Flax Seed Pudding yet, but it’s only a matter of time (I guess ha ha).