Currently Cooking

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Coconut + Lime Chia Pudding 

 

1 1/2 cups organic coconut milk

2 tbs honey

3 tbs chia seeds (I like to use the black variety, it looks lovely against the white coconut milk)

Juice 1 lime

Coconut flakes

 

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1. Add coconut milk, honey, and chia seeds to a mixing bowl  

2. Stir until honey dissolves

3. Cover the bowl with plastic wrap and place in the fridge for a minimum of 4 hours or overnight

4. Add lime juice to chilled chia seeds and milk

5. Serve into small bowl or glasses and garnish with toasted coconut flakes

Serves four

 

Inspiration + Photo: Lush Loves

 

Currently Cooking

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 Gluten-Free Granola

6 cups gluten-free oats

1 cup raw almonds

1 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

3/4 teaspoon salt

3/4 cup coconut oil, liquid

3/4 cup macadamia nut butter/raw peanut butter

1/4 cup plus 2 tablespoons honey/maple syrup/agave

3/4 cup golden raisins

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1. Preheat the oven to 325º

2. In a large bowl combine the rolled oats, Brazil nuts, and pecans.

3. In a glass measuring cup, combine the maple syrup, coconut oil, cinnamon and sea salt. Mix well with a fork. Drizzle the syrup mixture over the oats, and stir as you go. Gently stir until oats are evenly coated.

3. Spread the granola mixture onto the two baking sheets. Bake in the center of the oven for 25-30 minutes until golden.

4. Remove from the oven. Cool.

5. Pour granola into a large bowl. Add in the dried cranberries and stir.

6. Store in an air-tight container.

 

Recipe: Gluten-Free Goodness
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