Overnight Golden Flax Pudding
As someone that has never got on with chia pudding, I was always looking for an alternative. Something delicious that I could have in the fridge and ready-to-go. This recipe is filled with anti-inflammatory goodness and so handy to make in batches for an easy and nourishing snack.
This pudding is packed with curcumin from turmeric (a powerful anti-inflammatory antioxidant), plenty of good fats and plant-based omegas to keep you full while supporting hormone, heart and bone health.
Overnight Golden Flax Pudding
(Vegan, Anti-Inflammatory, Candida/Low FODMAP options)
INGREDIENTS
½ cup Golden or brown flaxseeds
Coconut cream
Coconut yoghurt
Turmeric
Rice malt syrup, honey or maple syrup, I prefer honey
TOPPINGS
Raspberries
Coconut flakes
Goji berries
RECIPE
Add 6 tablespoons of flaxseed to 1/2 cup of water in a small saucepan on the stove on a medium heat not boiling.
Stir until the flaxseeds begin to swell and water reduces, if there’s still too much water to flax ratio add more flax, if your flaxseeds are swelling a lot and the water is drying out, add a little more water.
Add 1 tablespoon of coconut cream and stir until combined.
Add 1 teaspoon of turmeric and stir until evenly yellow.
Add 1-2 teaspoons of your sweetener of choice.
At this point your flax pudding should be combined but still a little fluid so there’s room for the flax to continue to swell in the fridge. If not, keep adding the flax or the water until you get a gel like consistency, I find this pudding is a bit of a “guess rather than measure” recipe.
Add flax pudding into a bowl and set in the fridge overnight.
Wake up, take your golden flax pudding out the fridge for an easy breakfast and dress it with your favourite toppings, I love raspberries, Goji berries and coconut yoghurt.
Please Note - the amount made for this photo is two servings, I would separate into two breakfasts or snacks and this recipe is very much a judge by sight and intuition than strict amounts!
LOW FODMAP OPTION:
Use rice malt syrup instead of honey and portion out into smaller servings. I would suggest using the flax pudding as a base with coconut yoghurt on top and granola on top of that to fill out the recipe.
CANDIDA FRIENDLY OPTION:
Remove the sweetener and replace with more coconut cream.
With love,
