Good Morning Lovelies. I thought it was time I put up another breakfast recipe. I don’t know about you but breakfast is my most favourite meal of the day. I go to bed dreaming of bowls of fresh fruit and delicious slices of avocado toast, and for sure, every morning when I wake, I know exactly what I’m going to have. Does anyone else do the same?
Since the weather is finally starting to warm up (thankfully) my breakfasts have definitely changed. What once was an excuse to curl up with a warming bowl of pumpkin porridge or warm bircher, it’s now that I crave something light, fresh and preferably raw.
Because I love having any kind of excuse to get in the kitchen and have a play with new recipes, I decided to come up with a raw breakfast that I could make ahead of time (since let’s be honest we all are time poor). This recipe will keep me full, is exciting, tastes delicious, is packed with superfoods, and will also curb the little sweet tooth of mine. I know, I know, a lot of pressure to put on breakfast, but I was up for the challenge and feeling inspired, I put myself to work and literally 5 minutes later these little jars of heaven were created.
I’ve been obsessed with these for the last few weeks and have been whipping them up in the evenings for Matt and myself and then placing them in the fridge all ready to go for the next morning’s breakfast… together with a small green smoothie. To me this is breakfast perfection that I can enjoy while I tackle my emails or while I’m in the car stuck in traffic on my way to a shoot. Plus, since these breakfast puddings are packed with chia seeds I am kept really full throughout the morning. Instead of feeling heavy and weighed down, which toast normally makes me feel, I feel light and energized. Such a great combination!!
Surprisingly, this is the first time I’ve made sweet cashew cheese. Of course I whip up savoury cashew cheese every week to dollop on top of my salads, as a dip for my carrot sticks and as a spread for my rice cakes, but I’ve never really thought about turning it into something sweet – until the other day. What a revelation!! Sweet cashew cheese is unbelievably delicious and creamy and pretty much screams to be enjoyed with crushed berries, fresh mint and crunchy seeds. Now the recipe that I have below produces more cashew cheese than you need for these raw chia puddings but I did that on purpose so that you have extra to use throughout the week such as serving it with fresh fruit for a quick and easy dessert.
I really hope you give these breakfast puddings a go. Have fun layering your jars lovelies and if you have any questions make sure to write them in the comment box below, I’d love to hear from you, so don’t be shy.
Raw Chia and Cashew Breakfast Puddings
Note: You can layer these jars whichever way you wish and of course you can always add in more fresh fruit, different nuts and seeds or even switch the sweet cashew cheese for coconut yogurt which also works really well.
Sweet Cashew Cheese:
- 1 cup of raw cashews
- 2 medjool dates
- ¼ tsp of vanilla powder
- juice from one organic lemon
- ½ cup of water
- pinch of salt
- Cover your cashews in water for 3-4 hours or overnight.
- Once they have soaked, tip them into a sieve and rinse them thoroughly. Place them in a blender with the rest of the ingredients and blitz well until smooth and creamy. Depending on your blender, you might need to stop and scrap down the sides as you go, to help mix everything together. You can also add more water if needed.
- ½ cup of chia seeds
- 1 cup of water
- 1 tsp of cinnamon
- 1 tsp of maple syrup (optional)
- Place everything in a bowl and mix well. Let it sit for 5 minutes to absorb all the water.
Raw Chia and Cashew Breakfast Puddings
- ½ cup of sweet cashew cheese
- 1 cup of soaked chia pudding
- 1 cup of organic berries
- 2 pieces of fruit (I used banana and kiwi fruit)
- 2 tbsp of coconut flakes
- 2 tbsp of bee pollen
- 2 tbsp of goji berries
- 2 tbsp of pumpkin seeds
- handful of fresh mint
- In a glass jar place a layer of chia pudding
- Now press some slices of fruit around the sides of the jar and carefully fill with 1-2 tbsp of sweet cashew cheese.
- Next layer the berries on top and then follow it with another big scoop of chia pudding
- Lastly finish it off with with a small scoop of sweet cashew cheese, some fresh fruit or leftover berries, pumpkin seeds, coconut, bee pollen, goji berries and some fresh mint.
- Store in the fridge overnight or eat right away.