Banana Bread Batter Chia Pudding (aka smoothie soaked chia pudd)

I almost feel like this is too easy of a recipe to be posting about, but then again, I’m always on the look out for super delicious, super easy snacks and meals that can become a staple in my everyday, so why not share a recipe that is exactly that? And honestly, this chia pudd tastes like banana bread cake batter to me, and if that isn’t one of the greatest breakfast situations to find yourself in then I don’t know what is.

I’ve always been a little funny about chia pudding; I’m like, I waaaant to like you, but most often I just don’t… you know? It needs to have a LOT of flavour going on, and not be too dense; I find a lot of chia puddings are just a little too plain and because the texture of chia seeds is so intense, any flavour gets lost in amongst it all. So, here I was, thinking how can I make my chia more fun, more flavoursome, and less about that intense chia seed texture and more about all the wonderful ways they can be used as a vehicle for other delicious things? Enter the smoothie soaked chia pudding. This is also so versatile; feel free to add berries to your smoothie, or cacao powder, or nut butter; and feel free to top your pudding with whatever you love for extra texture and nutrient dense goodness (seeds, fruit, coconut etc). I hope you love as much as I do! Pls tag me on insty if you remake it, I lurrrve seeing your recreations.
What you need:

1 frozen banana
1 fresh banana
1 tsp cinnamon
2/3 cup of almond milk (or your favourite non-dairy milk; coconut works really well too)
3 tablespoons of chia seeds

What you need to do:


In a blender, blitz the bananas, cinnamon and almond milk until smooth and creamy. Pop the chia seeds into a bowl or a jar, pour the banana smoothie over the top and mix together super well. Pop into the fridge for at least an hour, or overnight for the best texture! Top with extra fruit, seeds, granola, coconut flakes etc.
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The Easiest and Greatest Three Ingredient Vegan Waffle Recipe

Since getting my little mitts on a waffle iron a couple of months ago, I've made many many many a waffle. Many. I've made them with all kinds of different flours, with banana and without, with flax and without, with a variety of different additions... And now I'm here to inform you of my greatest waffle discovery! And that is to keep it simple. Keep it so, so simple. Three ingredients (not including the cinnamon, but does that even really count?), no fussing around, just simple, wholefood, easy peasy ingredients. Out of all the waffle recipes I've been playing around with, this one is easily my favourite, not just because of it's no fuss simplicity AND because it's such a forgiving recipe which you pretty much cannot stuff up, but especially and mostly because it has the greatest texture; perfectly crispy on the outside, and a little fluffy and moist on the inside. Waffle perfection baby.

What you need:

1/2 cup buckwheat flour
2/3 cup almond milk
1 tblsp maple syrup
1 tsp cinnamon (optional, but recommended)

What you need to do:

Turn your waffle iron on to a medium heat. Add the flour and cinnamon to a bowl, then add the almond milk and maple syrup. Stir until well combined; you should have a nice thick-ish batter. Transfer to your waffle iron, and cook until nicely browned (about 3 or 4 minutes I believe). Serve with extra maple syrup drizzled on top, et voila!

This recipe is super easy to double as well, or triple, or whatever you're vibing; go wild. Also feel free to add frozen blueberries to the batter, for something a little bit extra extra. 
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