Author: Selena DeVries - Healthbean Nutrition • Date: May 13, 2016 • Appears in:
Tropical Matcha Chia Pudding
This quick and delicious breakfast recipe from our friend and celiac dietician, Selina Devries.
Everyone can spare five minutes to make breakfast. I’ve heard many excuses before but it just takes a bit of prioritizing to make it happen. This recipe can easily be doubled, tripled, or quadrupled for simple grab n’ go breakfasts during the week!
For those of us with celiac disease, make sure to buy all nuts and seeds including chia seeds, ‘gluten free’ or certified gluten free. And, also be sure to follow this rule for any gluten free grain or grain product. This will reduce the risk of cross contamination in these products.
Tropical Matcha Chia Pudding (serves one)
1/4-1/2 teaspoon matcha powder (use less if you are new to matcha and more if you use matcha regularly and enjoy the taste). ChaiBaba in Kelowna sells a high quality matcha green tea powder
2 tablespoon chia seeds
1/2 cup canned full fat coconut milk
1/2 cup water
*Tip: If replacing the liquid in this recipe with almond milk or other milk, reduce total liquid to 2/3 cup.
1-2 teaspoon maple syrup (adjust to taste)
1/2 cup total fruit, half banana and half mango
Sprinkle of unsweetened, shredded coconut
2 tablespoon gluten free granola (I used gluten free Hippe Granola here)
1. In a jar or bowl, mix together the matcha powder, chia seeds, coconut milk and water
2. Let it sit overnight in the fridge so it thickens like a pudding
3. Top with maple syrup, fruit, coconut and granola. Enjoy.