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Chocolate Zucchini Loaf (Vegan)

24 May

Hello, today I bring a twist on one of my favourite things to bake: a chocolate zucchini loaf.

Chocolate zucchini loaf

This recipe I decided to swap out the oil and replace it with avocado and of exchange the eggs for Chia seeds. This way I made a new recipe which also happens to be vegan for anyone interested in that.

WHAT YOU NEED 

1) 1 1/2 cups (225g) of shredded or grated raw zucchini  (courgette)-I used my veggie spiralizer and it literally took me 5 minutes.

2) 1 cup (130g) flour.

3)1/2 cup (45g) unsweetened cocoa powder .

4) 3/4 tsp baking soda .

5) 1/4 tsp baking powder .

6) 2 Chia eggs– To replace one egg add 1 tbsp of ground Chia seeds (I blitzed mine in the Nutribullet) with 3 tbsp of water and let sit in the refrigerator for 15 minutes to allow it to form a gelatinous consistency. 

7) 1/2 cup of mashed avocado-To replace oil or butter with avocado,  for every 1 cup of oil needed, use 1 cup of avocado. 

8) 1/2 cup of white granulated sugar. 

9) 1/2 cup of brown sugar. 

10) 1 tsp of vanilla extract. 

The ingredients 

WHAT TO DO 

Preheat the oven to 350 F and grease a loaf pan

1) Sift the flour, Cocoa powder, baking powder and baking soda together.

Sifted dry ingredients 


2) Mix the Chia and avocado well (using hand or stand mixer) adding in the sugars.

3) Add the dry ingredients and mix well.

4) Fold in the zucchini into mixture until it forms a moist homogeneous mixture.

You can amp up the chocolate value at this point by adding vegan chocolate chips (yes they exist). OR if you aren’t vegan just add regular chocolate chips

Mixture 
5) Pour into loaf pan and bake at 350 F for 55 minutes or until the Centre is done.

I had to take it out and check a few times because it kept smelling done when it really wasn’t. 

Once it’s done let it cool, Slice and eat!

So swapping out two ingredients definitely changed this recipe. What was before a more firm loaf became a softer one with more of a chewy brownie texture (I’m NOT complaining). I presume using the Chia instead of egg made it less cohesive while the avocado added smoothness that only avocado can. You don’t taste the avocado, only appreciate the creaminess. The addition of vegan (or non-vegan) chocolate chips makes it more chocolate you and a bit gooey.

This is a great loaf especially for a chocolate lover. There is some actual nutrition by way of the zucchini and avocado and Chia seeds but you more than get your chocolate fix. This is a great dessert to keep around and offer unexpected guests or take to a potluck tea party.

Would you try chocolate zucchini loaf or do you prefer regular zucchini loaf? Whatever your answer,  have an awesome day!

Beginners Baking Kit 

30 Apr

For all you new bakers out there who aren’t sure where to begin, this is a guide to get you going. This “kit” is geared towards someone who doesn’t bake regularly or who is just getting into baking.

Bowls

You will of course need bowls. Multiple ones of varying sizes. You will need at least one large bowl to hold your batter, a couple of small ones to hold small portions of ingredients and a couple medium sized ones.

Measuring spoons and cups

These are a must. They are useful for measuring liquids and powders and fortunately are very easy to come by. Most supermarkets, hardware stores even craft stores sell them and they can be extremely affordable.

Scale

A digital scale is a personal must have recommendation. I did not own one of these when I first got into baking, I actually ended up buying it at the suggestion of my nutritionist but it came in handy for so much more than measuring servings of almonds. Scales can give exact weights which is necessary for successful baking. Make sure your scale can convert between units (oz/kg).

Mixers

Hand Mixer

This is where you can end up spending some big bucks, but you don’t have to. For someone who is now beginning or maybe doesn’t plan to do a lot of Baking I recommend a hand mixer over a stand mixer.  Stand mixers are fabulous but they are a big commitment. They typically cost at least a couple hundred dollars, they require care and maintenance and they take up lots of space. So start small. Hand mixers are typically affordable,  portable and easy to store and they get most baking projects done with ease.

Whisk

A whisk is a must and you probably already own one. If you can’t afford a hand mixer a whisk will work nut obviously requires more effort. Moreover, whisks are useful for more specific techniques where you may not need ingredients beat together. Whisks are affordable and easily found in supermarkets and hardware stores.

Utensils

There are numerous baking utensils you can find yourself buying. But for the basics you really only need three things. A spatula, a spoon and a palette knife or offset spatula.
Spatula

A spatula is useful for scraping down batter, getting batter out of bowls and for folding ingredients.

Spoon

The need for a spoon is self-explanatory and most people have spoons laying around.

Off set spatula 

This nifty little tool comes in handy for decorating. If you are Icing a cake it helps to smooth the icing over the top and around the sides.

Baking ware

One cannot bake without baking ware. Lol. The type of Bakeware you chose to buy depends on what you plan to bake. For example,  if you plan to make bread and loaves you need a loaf pan and if you are a muffin lover you’ll need a pan for that too. I have a few basic suggestions.

Circular tin

For your basic cake making you cannot go wrong with a circular tin. My one pro tip is get a spring form tin, one you can release and remove the bottom out of for easier removal.

Square pan

This is useful for baking brownies, blondies and other bar type baked goods.

Cupcake tin 

Cupcakes and muffins are also pretty basic baking territory and for that,  you’ll need a cupcake tin.

Baking sheet

This is great for baking cookies and other flat baked goods.

These are the basics for getting started in baking. Let me know if you have any other basic baking essentials that I left off and have an awesome day.

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Easter Brunch

14 Apr

I love Easter. It always makes me think of new beginnings, a fresh start and of course, Cadbury creme eggs (lots of them).

Today I bring an Easter Brunch inspiration. I think brunch is a fantastic meal to have at Easter time. Everyone has time to go to church or sleep in late and then afterwards a no hassle relaxed brunch. For brunch there are usually lots of options; pastries, omlettes, cakes, cheese boards…the works. I chose three recipes I think would add a great touch to a brunch menu. They are all simple and affordable. I also laid out an Easter/Spring tablescape and added a delicious cocktail.

ON THE MENU

Deviled eggs

Stuffed mushrooms

Fruit Fluff

Peach “mimosa”



Deviled Eggs

This is a brunch staple and of course well suited for Easter. Deviled eggs turn simple boiled eggs into a creamy flavourful treat.

WHAT YOU NEED 

Makes 6

Eggs -The number of eggs you use will give double that number of deviled eggs as they are served as halves. I used 3 eggs so I got 6(only 4 shown)

1 tbsp Mustard– I used a spicy mustard

1 tbsp Mayonnaise– This is optional but it does add a certain creaminess

Spices– I used salt, black pepper and paprika, just a pinch of each.

Deviled eggs ingredients 




WHAT TO DO 

1) Hard boil eggs, let cool and remove shells.

2) Cut eggs in half and gently remove yolks. Set whites aside.

3) Add condiments and spices and mix until a smooth paste forms.




4) Place paste into piping bag (you can use a zip lock and snip the end) and pipe into egg whites.



Deviled eggs 


Stuffed mushrooms 

I remember the first time I had this version of stuffed mushrooms. My mother brought them home from a local Italian bistro and my life was changed. Something about soft, tart cream cheese against the crunch of a fresh mushroom is a perfect match.

WHAT YOU NEED 

Mushrooms– I used 8 medium sized ones (they were unfortunately a bit bruised)

Cream cheese– The amount you use depends on the number and size of the mushrooms but about 2 tbsp fill 8 medium sized mushrooms.

Spices– I used lemon pepper and some oregano.

Mushrooms and cream cheese 


WHAT TO DO 

1) Add spices to softened cream cheese and mix.

2) Place in a piping bag and pipe into mushrooms. 

Mushrooms and cream cheese mixture



3 )Top with oregano 


Stuffed mushrooms 



Fruit Fluff 

This is my take on an Ambrosia salad. I substituted cool whip with Greek yogurt for a healthier twist and a more “brunchy” feel.

WHAT YOU NEED 

I used arbitrary amounts, a little bit of each. The amounts you use depends on how much you plan to make.

Greek yogurt- The one I used is plain combined with honey so it’s already sweet. A great alternative is vanilla but really any flavour you prefer can be used.

Fruit– I used  mixture of frozen fruit (cherries, strawberries, lingonberries) and fresh  (strawberries and blueberries)

Mini marshmallows

Fruit Fluff mixture

WHAT TO DO

Mix altogether and keep refrigerated until ready to serve.

Peach “Mimosas”

What’s the best part about brunch? The fact that you get to splash your juice with wine. Lol. Now mimosas traditionally consist of wine and citrus juice hence my use of air quotes. Technically this is a peach cocktail but when doing brunch, we call it a mimosa.

WHAT YOU NEED 

White wine

Peach juice

Canned peaches

Peach mimosa ingredients 




WHAT TO DO 

1) Place 1 or 2 peach slices in the bottom of the glass and muddle it a bit (mash it with a spoon if you don’t have a muddler, which I don’t)

2 ) Fill glass halfway with wine.

3) Top off with peach juice and add a straw.

Peach “mimosas”



Tablescape

An important part of entertaining is creating ambience. For this I chose a simple, clean fresh look in keeping with the idea of a relaxed yet sophisticated setting.

This tablescape employed some crafty skills but all were simple. My colour scheme was pink, white and gold.

Table runner

I made a table runner of sorts by overlapping lots of doilies along the Centre of the table. I added a touch of gold by swiping gold paint over them in a random fashion.

Table runner from doilies




Flowers

I went with pink and white carnations. Carnations are often a very affordable option from the florist costing only a few dollars. I used about 4 bunches in all keeping  the look minimal.

I swished some of the same gold paint onto the flower petals to keep with the theme and placed them in jelly jars.

Flowers




Centre piece 

My “Centre piece” began with ambition. In fact, the failure of this centrepiece led to the final colour scheme, so maybe it was for the best.

For the centerpiece of an Easter Brunch I had to incorporate eggs somehow. I decided to dye some eggs. People have different methods of doing this. The best way I’ve found is using regular food and egg dye and a bit of vinegar to allow for better uptake of colour.

I removed the contents of the eggs by making a small hole at one end and simply allowing it to run out, gently shaking if you need to. Don’t waste your egg ! I put mine in the refrigerator and made omelet the next day.

I mixed the dye, vinegar and water in a mug. I find you get a more even coating if you use a mug.

As it happened the only colour that worked out was the pink (the yellow one broke and the purple came out streaky)

Once my one surviving egg was dry I splattered it with the by now ubiquitous gold paint. I displayed it in a mini jelly jar on a bed of Easter egg shaped jelly beans.

Centre piece




I placed the flowers and Centre piece on the table runner and laid the table with simple white plates and bowls.

The tablescape and settings

Table with food

Deviled eggs 


Stuffed mushrooms



Fruit Fluff



Peach mimosa


Easy breezy Easter Brunch. Hopefully some of these ideas will inspire you if you plan on doing brunch for Easter or any other occasion. Have a happy Easter and an awesome day!

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Giant Cookie

5 Apr

Giant cookie




When I was a child  (maybe 5 or so) I had a conversation with my mother one evening after school. I told her “I want a giant cookie.” I remember this conversation distinctly. For some reason, I thought this cookie would be made in a frying pan, not baked, and I could envision it being fried as I spoke to her. She told me “Okay.”

 My unsuspecting self didn’t realize at the time she said okay more to get me to stop nagging her than anything else and not because she planned to make this cookie. By the time I was about 11 I had figured out the truth. Many years into my adulthood and still, no giant cookie. There was an attempt circa 2011 by my sister, a valiant effort I must admit. However, the giant cookie of my dreams contains chocolate. So here is my attempt to finally satisfy that long burning desire for a giant cookie.

To make this cookie you need a good recipe. My recipe is adapted from one on Joy of Baking (my baking queen) and it makes a soft cookie. I figured this would be easier for slicing as giant cookies are meant to be shared.


WHAT YOU NEED 

Cookie

1) 1/2 cup (113g) butter at room temperature 

2) 1/3 cup (75g) of granulated sugar

3) 1/3 cup (75g)  brown sugar– I used coconut sugar

4) 1 egg

5) 1 tsp vanilla extract 

6) 1 1/4 cup (150g) of flour 

7) 1/2 tbsp baking soda

8) Chocolate morsels -use as much or as little as you want

9) Nuts – use as much or little as you want

10) Baking dish -I used a shallow 9” glass dish

11) Cocoa powder – I used 1 heaping tbsp

Cookie ingredients 


Chocolate wafers and nuts

Icing

1) Cream cheese

2) Icing sugar

3) Chocolate sprinkles


Cream cheese and Icing sugar


Cocoa and sprinkles


Baking dish




WHAT TO DO 

Cookies

1) Heat oven to 375 F (190 C)

2) Grease or line dish – To allow for easy removal

3) Beat butter until creamy then add both white and brown sugar and beat until fluffy.

Creamed butter and sugars 

Butter and sugar mixture


4) Add egg and vanilla extract and mix

5) Separately,  mix flour and baking soda and add to mixture and mix well.

6) Separate the mixtures into two equal parts.

Separated cookie mixture 

7) Add cocoa powder and chocolate morsels to one half mixing well.

Mixed in Cocoa


Added chocolate 

8) To the other half of mixture,  add crushed nuts

Added nuts




9) Place mixture in refrigerator for about 30 minutes just to firm up slightly

10) Add mixture in alternating dollops into baking dish.

Mixture placed in dish




11) Bake for 15 minutes or until baked through 

Baked cookie




Icing

Mix some softened cream cheese with Icing sugar until desired texture and sweetness. I started with approximately 2 tbsp of cream cheese and 1/2 cup of Icing sugar.

Icing




Top cooled cookie with icing and add sprinkles

Cookie with icing




Slice and serve

Sliced cookie




Finally,  a chocolate giant cookie. Lol. This was awesome. I think this is a great alternative for a birthday cake (for that weird friend who doesn’t like cake) or a dessert with a difference if you’re entertaining.

The chocolate and nuts expectedly go beautifully together. The cookie is soft so it’s easy to slice and eat but not as fluffy as a cake. The cream cheese Icing gave a nice contrast to the decedent almost bitter dark chocolate and the saltiness of the nuts.

(Mummy, I’m still waiting…)

Give this one a try and have an awesome day.

Mediterranean Soiree 

8 Mar

This past weekend I hosted an intimate gathering in honour of my mother and sister’s upcoming birthdays as I won’t be seeing them on their respective special days.

I decided to go with a Mediterranean theme for the menu taking cues from Italian, French and Greek cuisines. 

As a rule, whenever I entertain I lays try not to bite off more than I can chew. Preparing for an event no matter how small or relaxed can become extremely stressful if you try to make everything yourself. So I chose the “semi-homemade” route, making simple recipes and using some ready made fare.

The menu served 10 persons and was as follows

Bruschetta

Mushroom crostini

Olive bar

Cheese and meat board

Chicken souvlaki (kebabs) with Tzatziki sauce

Assorted artisan mini pastries (premade)


Creme cheese croissants (premade)

Biscotti  (premade)

I will share how I prepared the items for this get together. 



BRUSCHETTA 

Bruschetta is a popular antipasto found in many Italian eateries and with good reason. It consists of slices of toasted bread coated in oil and topped with a variety of things including meats, cheeses and perhaps best known…tomato.

I made tomato bruschetta using a sliced baguette.

WHAT YOU NEED (makes 20-24 slices)

1/2 of a baguette  

Butter or olive oil

One large ripe tomato 

Spices- I used Italian spices and a pinch of salt


WHAT TO DO

Tomato

1)Dice tomato

2)Add salt and spices with a drizzle of olive oil

3)Stir to mix and place in fridge for at least 30 minutes to allow flavour to mature.

Tomato mixture 

Bread 

4)Slice baguette into approximately 1/2 inch thick slices

5)Lay flat on a baking sheet

6)Coat with butter/oil.

7)Bake until golden or desired crispness 

Bread coated in melted butter




Top bread with tomato mixture just prior to serving to avoid bread becoming soggy.

Bruschetta 


MUSHROOM CROSTINI 

If you were to ask me the true difference between crostini and bruschetta I’m not sure I could answer clearly. Both have Italian origins, both involve slices of grilled bread and both are often topped with similar items. That being said, I’m totally comfortable with calling bread topped with tomato bruschetta,  but topped with mushrooms not so much. So I’m calling it crostini.

This recipe is almost identical to the bruschetta one except for the preparation of the topping so I’ll focus on that.

WHAT YOU NEED (makes 20-24 pieces)

12 OZ of fresh mushrooms -feel free to use canned ones 

1/4 cup of finely diced onion 

2 tbsp of brown sugar- I used coconut sugar 

2 tbsp butter

1/2 of a baguette 

Ingredients 



WHAT TO DO 

Mushrooms

1)Heat butter, sugar and onions in a skillet until onions sweat (become soft and translucent) 

2)Add mushrooms and Sautee until browned.

Onions,butter and sugar mixture 


Mushrooms being sautéed 


Bread

See 4-6 for bruschetta 

3)Top bread with mushrooms just before serving

Mushroom crostini 


CHICKEN SOUVLAKI/KEBABS 

Kebabs are always a favourite of mine for parties. Who doesn’t enjoy eating bites of food off a stick? Something about it is just so much fun. Lol.

The inspiration for this came from a blog post by Closet Cooking who created this recipe after tasting something similar while on vacation in Greece. The chicken is flavour education with the tart lemon and spices and topped with tzatziki. Tzatziki is a Mediterranean yogurt based dip infused with herbs and spices. It is served with meat or used with pita bread or vegetables as a dip. You can make it yourself but it is also widely available in most supermarkets  (I bought mine).

WHAT YOU NEED (makes about 15)

1/2 lb Chicken breast/thighs boneless

1 large lemon

Minced garlic or garlic powder 

Tzatziki

WHAT TO DO 

1)Cube chicken and coat with juice of lemon, garlic and any other seasonings and let it marinate for at least 30 minutes.

2) Skewer chicken Bake until cooked

3)Drizzle with Tzatziki-I also served some on the side.

Chicken souvlaki 


OLIVE BAR

This one was easy-peasy. I saw an amazing olive bar at Whole foods and knew I had to recreate it even if on a micro scale. I bought a container of mixed olives and worked with that.

WHAT YOU NEED

Various olives- You can use as many types as your heart desires

Containers- to display the olives

WHAT TO DO

Distribute the olives in their various containers along with spoons and display. I used a wooden cutting board.

Olive bar 



CHEESE AND MEAT BOARD

I have to say, that out of all the dishes on this menu, this is the one I was most excited about. Cheese and meat boards or antipasti boards are becoming a bigger and bigger trend in the foodie world making appearances on lots of restaurant menus. But these amazing appetizer boards are well established in Mediterranean cuisine. 
WHAT YOU NEED

Cheeses- At least two types but as many as you wish. I used Asiago, Gouda and sweet onion Swiss cheese by Laughing Cow.

Meats- At least two types or skip it if you want a strict cheese board. I used sliced turkey and turkey salami

Extras- I used purple or red grapes, almonds and some crackers

Board- This can be your cutting board, a marble board, slate board, metal board etc. Whatever you have. I used a rectangular board and most that I’ve seen do the same but this can work on a circular or oblong board as well.

Ingredients 

WHAT TO DO

1)Arrange your cheeses and meats on the board. I tried to create something visually pleasing by placing the cheeses at differing heights and placing the meats in between.

2)Place your extras to fill in the empty spaces

Cheese and meat board


PREMADE items

To round out this Mediterranean inspired fest I purchased some items to cut down on prep time and stress.

Pastries 

I bought a box of frozen mini pastries which came in four flavours: spinach and cheese, red bell peppers and cheese, sweet onion and cheese and mushroom and cheese…there was a lot of cheese.

Assorted savory pastries 

Dessert

All the dessert was premade. Desserts are satisfying to make but boy will they eat up your time. I purchased some Biscotti, a tasty Italian treat often eaten along with coffee. I also bought some French Creme cheese pastries which I warmed in the oven and served.

Biscotti 

Cream cheese pastries


A few more shots of the finished table

The evening was great, spent with family and friends. There was good conversation and tasty food. As I say I always recommend doing some things yourself and getting help with others when entertaining,  it makes everything a bit easier.

I hope my Mediterranean inspired Soiree gives you some ideas for your next event. Have an awesome day and Happy International Womens Day to all!

Love Crepes

1 Feb

Hello and welcome to Febuary, the month of love (I suppose). When it comes to Valentine’s  I tend to not be impressed by cutesy pink lovey dovey stuff but I do like the ideal of doing something nice for someone you love whether it be your mother, sister, best friend or significant other. 

Love crepes




This recipe is one for red velvet crepes smothered in a Nutella ganache. Decadence in the form of breakfast. Nutella is an excellent crepe filling (my favorite ) and I thought making it into a rich sauce would be a tasty twist know top of these crepes. I used the recipe from Joy of Baking but adapted it to make it red velvet flavoured.

WHAT YOU NEED 

Crepes

This makes about 2 servings of 10-12 heart shaped crepes

1) 1/2 cup of flour

2) 1 tbsp of white sugar

3) 1 egg – brought to roomtemperature 

4) 1 50mL (approx 2/3 cup) of milk.

5) 1tbsp melted butter

6) 1 tsp vanilla extract 

7)1 tbsp cocoa 

8) Red food colouring – use as much or little as you like.

Ingredients 


Ganache Sauce 

Note this recipe isn’t very precise, you can add more or less of each ingredient you suit you.

1) 4 tbsp of Nutella – only 2tbsp pictured here 

2) 1/4 cup of milk 

Ganache ingredients 




WHAT TO DO 

 Crepes

1)Blend ingredients in a food processor /blender /nutribullet until it forms a smooth watery batter. 

Crepe batter




2) Place batter in refrigerator for about 30 minutes.

3) Place a skillet on high heat and add a bit of butter letting it melt and spread over the entire surface of the pan.

4) Place the cookie cutter on the skillet then pour batter to fill in.

Pour batter into cookie cutter 




5) Allow to cook until edges appear browned then remove cookie cutter (to avoid burning the metal)

Remove cookie cutter 




6) Flip crepes and allow to finish cooking. Make as many as you like, they will be stacked.

Stacked crepes


Ganache sauce

1) Bring milk (or heavy cream) to a boil in a save pan or heat in microwave.

2) Pour over Nutella and mix until a smooth mixture is formed.

Sauce



Finished crepes and sauce




You’re done! Feel free to serve the sauce on the side or Pour it over the crepe tower allowing the sauce and crepes to merge flavours.

Covered in sauce



Ready to serve



These. Were. Delicious. Do you hear me? Delicious! I could honestly see this being served at a cozy, kitchy but trendy cafe in some trendy city. Lol. The mild cocoa flavour in the crepes is complimented by the delightful hazelnut flavour from the Nutella. The crepes are light and moist and the sauce is rich. This is a winning combo. 

Make this for someone you love and have an awesome day! 

Healthy Snack- Chia Pudding Pots

26 Jan

Today’s recipe is an easy versitile one, so easy I almost feel guilty for calling it a recipe. This is chia pudding which is actually super trendy these days, something I didn’t realise until I decided to do this post. 

Chia Pudding Pots


FunFact: I used to work at a health food store way back in the day. I’m talking wayyyy back. I was a university student and the owner was a nutritionist. The name of her business was “Chia Seeds” . She explained to myself and all the others who would be working there that the chia seed was small but powerful. It had so many benifits for something so insignificant in appearance  (it was a bit of a life lesson too)
So what IS chia?

Chia is the seed of the chia plant which is a member of the mint family. The seed is very tiny, like sesame seed size and it is rich in nutrients including omega fatty acids, some vitamins and minerals. 

Chia seeds have long been popular among the “health food” set but recently has become far more mainstream making a massive debut on pinterest(lol). Chia seeds can be added to smoothies, health bars and cereals. However,  a notable property of chia seeds is the fact that they become swollen and gelatinous once exposed to liquid. This makes for a great puddding. A healthy, nutritious pudding. 

I will be making 3 variations of chia pudding today ; vanilla spice, chocolate and berry.But really the options are limitless.

WHAT YOU NEED  (for each)

1) 1/4 cup of chia seeds (I used black chia seeds , yiu can use white ones if you like)

2) 1/3 cup of vanilla almond milk (or whatever type of milk you prefer)

3) 1 tbsp of honey – add it to your preference

4) 1/4 tsp of assorted spices– I used cinnamon and nutmeg

5) 1 tbsp of cocoa powder

6) Assorted berries– I had strawberries and blueberries 

7) Containers for storage (I used small jelly jars but for more practicality you can use small resealable plastic containers)

8) Blender/Nutribullet 

Ingredients 

WHAT TO DO 

 Pour almond milk into container and add honey and mix.

Vanilla spice

1) Add chia seeds and spices then mix in well.

Add chia seeds and spices
Chocolate

3) Add cocoa powder and mix

Cocoa added




Berry blast

4) Chop fruit and add a few pieces to the mixture and stir.

Add fruit




5) In your blender/nutribullet etc blend the fruit with a bit of water forming a slurry.- I did it separately for visual effect.

Fruit slurry


6) Place your mixtures in the refrigerator and let them sit for a few hours,  until a gelatinous consistency is formed. I left mine overnight. 

Your treats are ready to eat!

Ready to eat


These are great healthy “to go” snacks that you can make long ahead of time. You can play around and try a multitude of flavours. These would also make an amazing dessert for a dinner party. It’s different but tasty.

The chia seeds become fluffy and gel like and it truly tastes like a pudding. The different additions all go well with it because the chia seeds lend to sweet flavours.

Definitely try this one and definitely have an awesome day! 

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