I’m writing this in the car, laptop perilously perched on my knees with Led Zepplin blasting through the speakers and rain absolutely chucking down outside. Me and the bf are on our way home from a battery charging weekend on NSW’s mid-north coast – more on that soon, Australia is seriously amazing – and I thought I’d get this post up quick smart for those lovely Intagrammers who mentioned they were keen to prepare this little coconutty treat asap.
Going on holidays, or even getting away from the city for the weekend can be a little tricky for us Sydney-siders used to having a variety of fresh, wholesome foods at our fingertips 7-days a week. Need to pop out for some kale for your morning green smoothie? No worries. Forget the rice malt syrup for those bliss balls you were meaning to make? Don’t-wooorrrry-about-it. But when you head off exploring, go bush and get your camp on – it pays to be prepared with an arsenal of healthy staples. There’s nothing quite like realising there’s only one tiny grocery store in town, where the breakfast options are a toss up between that lonely single banana at the back of the store or a box of Rice Bubbles you just need to dust off a bit. If you’re lucky, you might stumble across a farmers market or two (praise the gods!) – but it never hurts to be prepared.
My go-to foods when traveling are loads of fresh bananas, oranges and apples you can have on the go, plus some rolled oats, natural nuts, almond milk (something you probably shouldn’t ask for at a small country corner store unless you want to cause confusion) and of course some powerful little chia seeds.
I could go on for hours about the health benefits of chia seeds (complete protein, fab for digestion, more Omega 3 than salmon), but why don’t I just show you one way to use them? This sweet pudding is packed full of protein and works as a sweet breakfast, or easy dessert. I made a batch the night before our trip, and took it with me in a glass jar. Perfect road-trip breakfast!
- 2 tablespoons honey or agave
- 1 cup organic coconut milk
- 2/3 cup unsweetened almond milk
- 1 vanilla bean, scrape out the seeds (totally acceptable to cheat with vanilla extract if you’re bean-less)
- 4 tablespoons chia seeds
- 1/4 teaspoon ground cinnamon
- ½ cup shredded unsweetened coconut
- Chopped fruit to serve
How to go about it
Whack all the ingredients in a glass bowl, mixing until combined. To ensure the honey/agave mixes through you might want to heat it slightly first.
Place in the fridge and leave to soak overnight, (or three hours minimum). Serve in a pretty jar and layer with fruit of choice – I went with kiwi fruit, but you can try banana, berries or passionfruit.
*refined sugar free
Whoo! Ebony x