As some of you lovelies may have already seen my recipe section is now starting to upload. If you haven’t been to have a look then go check it out on my website at www.webofgoodness.com.
As promised I have attached two of my new recipes for you guys to try this weekend if you fancy. Let me know how you get on by posting a comment in the comment box !
Have a gorgeous weekend. xo
Coconut and chia pudding with bee pollen and berry jam
With only four ingredients this makes a delicious sweet treat ideal for breakfast, at the end of a meal, as a snack or mid morning treat. Full of chia seeds and bee pollen, a welcome antioxidant and immune boost.
Put the coconut milk in a bowl and add in the chia seeds and vanilla powder gently mixing the ingredients together with a hand whisk until everything is incorporated. I revisit it every 20 minutes or so for an hour to give it another gentle stir so that the chia seeds are evenly distributed through the pudding. Don't panic if the first time you re-stir the pudding it is a bit lumpy, just gently stir out the lumps to redistribute the chia seeds again, after a few goes it will be lovely and smooth.
When it starts to thicken, stir in the bee pollen if you are using it and gently pour or spoon the pud into little glasses so that the glasses are about half full and then put them in the fridge overnight to set firm.
I serve mine with my Berry Chia Jam which you will find in my recipe section as well. (I have added a link at the bottom of this recipe too)
They last for at least 5 days in the fridge and make a great quick breakie, afternoon snack or as a pud after dinner.
Ingredients
Directions
Put the coconut milk in a bowl and add in the chia seeds and vanilla powder gently mixing the ingredients together with a hand whisk until everything is incorporated. I revisit it every 20 minutes or so for an hour to give it another gentle stir so that the chia seeds are evenly distributed through the pudding. Don't panic if the first time you re-stir the pudding it is a bit lumpy, just gently stir out the lumps to redistribute the chia seeds again, after a few goes it will be lovely and smooth.
When it starts to thicken, stir in the bee pollen if you are using it and gently pour or spoon the pud into little glasses so that the glasses are about half full and then put them in the fridge overnight to set firm.
I serve mine with my Berry Chia Jam which you will find in my recipe section as well. (I have added a link at the bottom of this recipe too)
They last for at least 5 days in the fridge and make a great quick breakie, afternoon snack or as a pud after dinner.
Berry Chia Jam
Add all the ingredients into your magimix or blender and whizz until everything is blended. Check the taste and if you prefer it slightly sweeter add in another date or two.
Pop your jam mixture in a sauce pan and simmer on low for about 8-10 minutes. Then stir in the chia seeds and let them settle and expand for about 20 minutes.
When the mixture has cooled and the chia seeds have enlarged, gently pot the jam in sterilised glass jars. Let them cool on the side before popping the lid on.
I find that by boiling the jam/compote mixture it has a longer shelf life in the fridge and will be fine for at least a week if not longer.
I usually keep one jar in the fridge and pop the rest in small jars in the freezer to use later.
This is a great way of using up imperfect summer fruit which still tastes delicious at this time of the year. It also means you have a yummy tasty topping to use on chocolate puddings and the like in the winter months when we are all missing the taste of seasonal summer berries.
Ingredients
Directions
Add all the ingredients into your magimix or blender and whizz until everything is blended. Check the taste and if you prefer it slightly sweeter add in another date or two.
Pop your jam mixture in a sauce pan and simmer on low for about 8-10 minutes. Then stir in the chia seeds and let them settle and expand for about 20 minutes.
When the mixture has cooled and the chia seeds have enlarged, gently pot the jam in sterilised glass jars. Let them cool on the side before popping the lid on.
I find that by boiling the jam/compote mixture it has a longer shelf life in the fridge and will be fine for at least a week if not longer.
I usually keep one jar in the fridge and pop the rest in small jars in the freezer to use later.
This is a great way of using up imperfect summer fruit which still tastes delicious at this time of the year. It also means you have a yummy tasty topping to use on chocolate puddings and the like in the winter months when we are all missing the taste of seasonal summer berries.