Cooking Instructor, Sophia Worgan showed Tra'Renee an easy way to make breakfast granola. Click here for more information about Sophia.
Ginger Orange Chia Pudding with Dark Chocolate and Pumpkin Seed Granola
Chia pudding is such a simple, delicious treat that can be eaten for breakfast or dressed up for desert! The chia seeds themselves are rich in omega 3’s, antioxidants and fiber. These seeds naturally gelatinize as they soak, making a delicious porridge that goes amazing with fresh fruit, granola or muesli.
- • 2 cups Cashew milk (recipe to follow)
- • ½ cup chia seeds
- • 1 teaspoon Vanilla
- • 2 oranges, zested
- • The juice of one orange
- • 2 tbsp. crystalized ginger
- • 2 tsp maple syrup
- • 1/8 tsp turmeric (for color)
- • Large pinch sea Salt
1 In a large jar, combine all the ingredients. Shake vigorously for a minute to ensure the chia seeds don’t solidify at the bottom. Leave the jar in the fridge to chill and absorb the liquid for about 30 minutes.
Chocolate & Pumpkin Seed Granola
- • 2 cups old fashioned oats
- • ½ cup shredded, unsweetened coconut
- • ½ cup raw pumpkin seeds
- • 2 tbsp. cocoa powder
- • 1 tbsp. Bob’s Red Mill egg replacer
- • ¼ cup coconut sugar
- • 1 tsp finely chopped cocoa nibs
- • 1 tsp. vanilla extract
- • 1/8 tsp. almond extract
- • Zest of ½ orange
- • ½ cup coconut oil, melted
- • 3 tbsp. warm water
1. Preheat your oven to 375 degrees Fahrenheit.
2. Combine all the dry ingredients together in a large bowl- toss well to incorporate. Next add in the vanilla and almond extract along with the orange zest, coconut oil and water. Stir readily so that the egg replacer isn’t activated in large chunks.
3. Transfer granola to a parchment lined baking sheet and bake for about 17-27 minutes. Check intermittently and remove as soon as you see the pepitas beginning to brown- granola goes from perfect to burn in a matter of minutes!
- • 1 cup raw cashews, soaked for 2 hours
- • 2 ½ cups filtered water
- • Pinch of sea salt
1. To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours.
2. Drain, and discard the soaking liquid (do not use this to make the milk).
3. Throw the rinsed cashews, water, and salt in your blender, and blend on high for about 60 seconds, until smooth and creamy.