Chia Pudding Breakfast Bowl

As promised, here’s a follow up to the Basic Chia Pudding recipe I shared yesterday. Plain chia pudding is extremely versatile, this is just to give you a little inspiration for your own Chia Pudding Breakfast Bowl. Of course you can always divide your pudding into handy little jars, but if you have some time to relax over breakfast at home, I recommend starting your day with a little extra beauty.

Chia Pudding Breakfast Bowl | Orthodox and Vegan
Pomegranate Blueberry Breakfast Bowl
1 C Basic Chia Pudding
2-3 tsp maple syrup (or to taste)
-sliced almonds
-finely shredded coconut
-blueberries
-pomegranate molasses*

In your serving bowl, stir the maple syrup into the chia pudding. Add toppings in a lovely way that is pleasing to the eye. Look at the beautiful work of art you created and, if the lighting is right, take a picture for Instagram (remember not to use the flash!). Now that you’ve made a record of this masterpiece, you will need to destroy it. I recommend stirring everything together – it won’t look pretty, but it will taste delicious!

*You can normally find pomegranate molasses for a reasonable price at Middle Eastern markets. If it isn’t sold in a store near you, there are multiple brands sold on Amazon.

You may also enjoy this recipe for Strawberry Rhubarb Chia Pudding Parfait by Real Food Whole Life.

How will you top your chia pudding bowl?

Sweet Potato Flatbread Gluten Free, Grain Free

For various reasons, I’ve been experimenting with gluten free recipes lately. In this case, I needed something to go with my Ethiopian food since the injera (a kind made with a blend of flours, not just teff) hasn’t been sitting well with my tummy. I ended up with a Gluten Free Sweet Potato Flatbread that comes out looking somewhat like an orange pancake, although you can make it any shape you want. It went perfectly with my Ethiopian veggie combo, and would also taste great with curry.

Gluten Free Sweet Potato Flatbread | Orthodox and VeganThe batter is thin enough to scoop, but not as thin as pancake batter

Gluten Free Sweet Potato Flatbread | Orthodox and VeganUsing the back of a spoon, you can spread the flatbread batter into whatever shape your little heart desires.

Gluten Free Sweet Potato Flatbread | Orthodox and Vegan
Gluten Free Sweet Potato Flatbread
1 med Sweet Potato, that has been baked/nuked, peeled, and mashed
2/3 C chickpea flour*
1/2 tsp salt
1/2 tsp garlic
3/4 C water

In a medium bowl, combine first four ingredients. Mix in the water 1/4 cup at a time. Once combined, scoop batter into a non-stick skillet over medium heat and quickly spread into whatever shape you want using the back of a spoon – you’ll need a light touch. I used a 1/4 C to scoop, but you can use however much you want as long as you have room in the pan to spread the batter to 1/8″.
Cook the flatbread for about 3 minutes, or until it is firm enough to flip. You’ll need to start by gently slipping the spatula under the bread and loosening it around the edges. Once flipped, cook an additional 1 to 2 minutes.
Remove flatbread to a plate, and allow to cool completely.
Makes 6 flatbreads when using a 1/4 C scoop.

*Chickpea flour may also be labeled gram, besan, or garbanzo bean flour. You can normally find it at a reasonable price in Indian or Middle Eastern markets, although it is available for slightly more on Amazon. It has a bitter taste until it has been cooked through, so you’ll not want to sample the batter uncooked.

I tried the sweet potato flatbread at various times to see when it had the best flavor. I preferred it after it had cooled completely and sat covered at room temp for a few hours (I made them before work, and ate some when I got home). They were also good right away after cooling, just not quite as good.

What will you do with your Sweet Potato Flatbread?