Having gone a crazy with the sprouting these past couple of weeks, I am trying to find new ways to enjoy germinated wheat & buckwheat. They are a great source of enzymes and delicious bacteria!
I love the chia pudding craze so I decided to take a little turn on this trendy classic.
This is great to make in the evening and let set overnight to enjoy anytime during the day.
Like any of the recipes out there, any ingredient can be swapped out for what you have on hand.
I decided to make a yellow bowl, so I used turmeric, mango, bee pollen and banana flakes to add colour and texture.
Mise en place
- sprouted grains (wheat, oat, barley, buckwheat…)
- chia seeds
- maple water
- coconut milk
- banana flakes
- mango purée
- turmeric (fresh grated or powder)
- elderberry & blueberries or seasonal berries (fresh or frozen)
- pumpkin & sunflower seeds
- bee pollen
- Steam the sprouted grain berries with a little water (I used defrosted maple water from last season’s harvest). This is to soften them more than cook them.
- Let it cool a bit, then blend using an immersion blender to make a chunky kind of purée.
- Add the coconut milk, chia seeds, turmeric, and banana flakes to reach a batter-like consistency. The chia seeds will expand so keep that in mind.
- Transfer to a Pyrex-like dish with a lid. Stash in the fridge for at least 4 hours.
- When it has cooled & thickened, dish it out! I dressed my bowl with mango purée, blueberries, elderberries, and some seeds I had on hand. If I had some shredded coconut that would have been on there for sure. Bee pollen on there to help me get over this stupid cold. Drizz with maple syrup or honey if you like it sweeter. I found the mango purée (Sturgeon found a package of this by accident at Marché Akhavan) was plenty sweet.
Comment below with your favourite spring breakfast bowl ideas!