Delicious and nutritious – I know that rhymes! Chia puddings are so simple and versatile to make. I like to add a nut butter layer with a dollop of Coconut Yoghurt with ours.
Chia seeds are amazing! They contain a very high concentration of ‘Omega 3’ fatty acid and they’re high in protein and dietary fibre!
Below is a basic recipe for making one of Gracie’s favourite breakfasts.
For a smooth pudding I blitz all the ingredients together in a blender and pour into a cup. Otherwise blitz everything up apart from the chia seeds for more texture.
2
Can be left overnight to set or a couple of hours
Notes
Can omit or add more sweetener. Mix up with different fruits. Add cinnamon.
My husband loves making these, they have a delicious soft and custardy texture.
You do need to prepare these a few hours in advance, but the actual cooking time is around 10-15 minutes. The beauty of this recipe is that it’s a one bowl wonder.
We sourced this recipe from Serious Eats , where my husband spends A LOT of time scanning for new ideas! He loves their scientific approach to cooking food.
In a mixing bowl, combine chickpea flour and salt. Gradually add water, whisking constantly, until a smooth, thin batter forms. Let stand, covered, at least 4 and up to a maximum of 8 hours
2
Preheat oven to 280C and position oven rack in second position from top. If you have a pizza stone or sheet pan, set it on the rack (it will help crisp the farinata from below, but isn't required).
3
Pour olive oil into well-seasoned large cast iron skillet and swirl to fully coat bottom in an even layer. Using a spoon, scrape any foam from surface of batter and discard. Stir batter to mix well, then pour into skillet. Stir gently to swirl oil on top of batter
4
Season all over with black pepper and sprinkle with rosemary leaves, if using.
5
Change oven setting to grill. Set skillet on pizza stone or sheet pan or on the oven rack if not using a stone, and cook until farinata has just set, no longer jiggles, and is browned all over, about 11 minutes. If your grill cycles off, you can prop the oven door open with a utensil to keep it on the whole time.
6
Let farinata cool slightly until set. Eat warm or at room temperature.
At first, when I was told that we needed to completely eliminate dairy from Gracie’s diet (probably for always) I was very concerned. It’s pretty well known that children need appropriate calcium intake to ensure they grow strong bones and teeth. However if your child has food allergies/intolerances you need to look for alternatives.
Below shows the daily intake requirements for children of different ages:
Babies 0–6 months
approx. 210mg (if breastfed)
approx. 350mg (if bottle fed)
Babies 7–12 months
270mg
Children 1–3 years
500mg
Children 4–8 years
700mg
Children 9–11 years
1,000mg
Adolescents 12–18 years (including pregnant and breastfeeding young women)
1,300mg
So what other foods are high in calcium?
Dark Leafy greens: 95mg in 1 cup of Kale
Oranges: 65mg in 1 fruit
Broccoli: 45mg in 1 cup
Seaweed: 126mg in 1 cup
Sesame seeds: 126mg in 1 cup
Almonds: 72mg in 1/4 cup (20 nuts)
Fortified soy, nut or oat milk: 300mg in 1 cup
Fish (with bones). 402mg in 1/2 cup of canned Salmon
Grace is currently at the age where she is testing boundaries and that typically means she can often refuse to eat the foods I make her. Perseverance is the key, I ‘try and pack a lot of goodness in her food, whether that means me putting extra green veggies in a meatloaf or a sprinkle of sesame seeds over her food.
Simple ways I boost Gracie’s intake:
Fruit Smoothies made from Coconut Vitasoy (enriched with calcium)
Chia puddings made with Coconut Vitasoy (enriched with calcium)
Sprinkle sesame seeds over her food
Kale Chips
Salmon Patties
I’ve posted below a simple but tasty recipe for Salmon Patties which are very high in calcium. If you look through my recipe index you’re find some other great ideas too.
If you make any of my recipes tag: #HGGfood so I can find you!
Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.
3
Roll 2 tbsp of mixture into a ball and press onto a lined baking tray until 1 cm thick. Using a star-shaped cookie cutter, cut the circle into a star, returning the surrounding mixture to the food processor. Repeat with remaining mixture until all shortbread is shaped into stars. Top with an almond.
4
Bake for 10-12 minutes until golden around the edges.
5
Drizzle with extra tahini and sprinkle with cinnamon.
Notes
This recipe calls for almonds, I replaced with Macadamia nuts to fit in with Gracie's special dietary requirements.
