apple & cinnamon coco chia pudding
September is my favorite time of the year. Autumns Indian summer. Golden leaves, sunbeams, crisp air and warm coffee in the evening. Autumn makes me nostalgic and justifies cozy stay-ins with fairy lights and candle lit talks. It is fuel for writing.
Foodwise I am mostly getting exited for butternut squash and apple season. I am usually not too big on apples but autumn always bears the most delicious ones. Sour and tasty.
Which is why I got the idea to adjust my chia pudding recipe. I hope you like it just as much as I do. I feel, that this will be my go-to desert throughout the cold season. Chia pudding has been trending in my diet since I tried cutting back on soy products. Soy contains a compound called isoflavone which mimics estrogens and can throw your hormones out of balance.
Replacing soy yogurt with chia seeds also benefits the skin because chia contains a perfect balanced ratio of omega 3 and 6, supporting your body in processing inflammations and helping with the regulation of moisture levels in your skin.
The recipe is simple and quick and will fill your apartment with the smell of cinnamon and roasted apples and turn grey skies into a cozy night ins. I hope you like it.
Ingredients for 1 portion:
2 tbsp chia seeds
4 tbsp coconut milk
1 tbsp coconut oil
1 apple
cinnamon
1 tsp maple syrup
Method:
mix chia seeds and coconut milk in a glas and stir it well until the consistency is slightly watery. If it is too thick the chia seeds will have no liquid to soak up. Add water if necessairy. Let it soak for about 1 hour.
In the meantime heat up a pan and roast the cut up apple in some coconut oil. Add cinnamon to the apples and let it cook until the edges get crispy. Add some maple syrup right before it is almost ready. If you want to go for applesauce you can add some water and cook it for several more minutes until the apple turns into a soft consistency.
Place the apples on top of the chia pudding and add some more cinnamon.
Optional: Sprinkle some almond flakes on top.
