Gluten Free Breakfast - Salted Caramel Chia Pudding


Hello fitness freaks!

During time of the Corona most of us started developing their cooking skills and looking for the new inspiration in the culinary field;)

Therefore I have prepared for you freshly new recipe to try it out from my new Cook Book "Paulina's Breakfast".

Today I would like to share with you Salted Carmel Chia Pudding which you will find in my Ebook (Paulina's Breakfast). You can prepare it a day before and add toppings of your choice in the following day. It is easy, healthy and gluten-free.

Salted Carmel Chia Pudding

Ingredients:

Chia seeds

Cocoa powder

1 tablespoon of maple syrup

Plant-based milk

Vanilla extract

Pitted dates

Water

Vanilla extract

Salt to taste

TOPPING: Grated dark chocolate and a few cashew nuts

DIRECTIONS: In a small mixing bowl whisk together the chia seeds, cocoa powder, maple syrup and vanilla extract. When mixed well together, keep refrigerated for at least an hour or best leave overnight in advance. To make the caramel sauce, soak the pitted dates in 150 ml water for about 10 minutes. Blend the water and dates, add the vanilla extract and a generous pinch of salt. Mix until it’s smooth and creamy. Divide the chia seeds into 2 glasses and pour over the salted caramel sauce. Top with grated dark chocolate and a few cashew nuts.

If you would like to see full recipe or any of the following ones such:

💛Energy Bowls

💛Protein Waffles 💛Banana Bread 💛Acai Bowl 💛Protein Porridge

You should download Paulina's Breakfast Ebook where you will find:

👉HOW TO SET GOALS CORRECTLY TO ACHIEVE YOUR DREAM FIGURE

👉BASICS OF NUTRITION AND HABITS THAT SHOULD BE IMPLEMENTED IMMEDIATELY

👉MY SAMPLE MEAL PLAN FOR THE WHOLE DAY (2000 KCAL)

👉2 BONUSES WITH A TOTAL VALUE OF 110€ and basics of nutrition and fitness healthy gluten-free breakfast recipes

here ----------->

Link to download

https://www.paulinagoesfit.com/product-page/ebook-paulina-s-breakfast

#healthyfood #healthylifestyle #cooking #recipe #breakfast #chiapudding

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