There are so many alternative grains to those which contain gluten. Many of these are actually seeds but provide us with additional nutrients you won't get from gluten free breads and cereals. This gluten free breakfast is so yummy you will want it every morning or may even decide to make it as a healthy dessert.
Chia seeds can retain a lot of moisture. This gluten free recipe contains so few ingredients because the seeds suck up all the extra moisture from the coconut milk forming a more solid consistency. Chia seeds don't have a lot of flavour but add texture and many nutrients to gluten free meals making them a good addition to a gluten free diet.
- Preparation time
- 15 minutes
- 5 tbsp of chia seeds
- 400ml of coconut milk
- 1 cup of raspberries
- 2 tbsp of sugar
- 1 punnet of strawberries, to serve
- In a mixing bowl combine the chia seeds and coconut milk, stirring until well combined and the mixture is slightly thicker.
- Pour the mixture into moulds approximately 10cm in diameter and refrigerate for 3 hours.
- Heat the raspberries and sugar with a dash of water in a saucepan over medium heat until the raspberries have lost their form. Strain through a sieve to remove seeds and pulp.
- Remove the puddings from their moulds and serve with raspberry sauce and fresh strawberries.
This tiny unassuming seed is packed with omega-3 and soluble and insoluble fibre, this is very important for those on a gluten free diet as traditional whole grains contribute a lot in terms of fibre to the human diet. Chia seeds are also full of minerals (including calcium), antioxidants, and protein.
- 387 calories per serve (if you want to lower this you can make the puddings with juice)
- No cholesterol
- Low in sodium
- High in dietary fibre
- High in manganese
- Very high in vitamin C