Guilt-less Desserts & Treats for your Family
I have a cook book addiction. Whilst I’ve probably always accepted that I have a problem it become really obvious this week when I had to pack them all away. You see we are moving house next month (that’s another story that I’ll share with you soon) and I’ve started the horrible task of boxing up all our memories, processions and (as it turns out) giant collection of books. At first I thought that it was just kids books that we had in abundance but my collection of cooking and craft books came in a very close second.
I have a very diverse range of cook books, including old-school Women’s Weekly’s, cake decorating manuals and the culinary ramblings of many Master Chef alumni. One of the problems with my cook books is I can’t eat most things in them. Some of them I can’t eat a thing, yet I rush out to buy them anyway. Instead I use their recipes for inspiration for my own creations. I’m inspired by their strange mix of ingredients and ingenious (or crazy) creations. It does, however, make reading a cook book a bit like reading a text book and cooking a science experiment. This is why I was so excited to read Lola Berrys latest book ‘The Happy Cookbook‘.
Lola Berry is one of Australia’s leading nutritionist and health gurus. She is living the dream; a blogger, an author and media personality (I really am just super jealous!). Her 2nd book, ‘The Happy Cookbook‘, has 130 whole food recipes that are all processed sugar free and gluten free. Now this is a cook book I can use straight away! What I love about ‘The Happy Cookbook’ is the colourful and cheerful way the recipes and photos are presented. The recipes read as though Lola is in your kitchen taking you through the process, sharing her stories and wisdom of health and happiness as you make Sweet Potato Gnocchi, Quirky Carrot Salad and Oozy Macadamia Nut Brownies.
Lola has been generous enough to allow me to share with you a tasty, yet simple recipe from her cook book; Chia Pudding with Granola and Mixed Berries. My favourite part of this breakfast is the Paleo Granola. I have made this several times and used it in the Chia Pudding, as a crumble topping over fruit salad with whipped coconut cream and as a quick, munchable snack. My boys gobbled the Chia Pudding up so quickly I almost didn’t get a chance to take a photo of it! This Chia Pudding with Granola and Mixed Berries is also quick and convenient as you can nake the Chia Pudding and Granola the night before and chuck it all together for a quickie breakfast the next day.
To purchase your own copy of Lola Berrys ‘The Happy Cookbook’ click here.
Disclosure: I was gifted a copy of ‘The Happy Cookbook’, which was lucky as they had sold out when I went to get my own copy the week before. I receive no commission or compensation for any purchases of ‘The Happy Cookbook‘.
- 375ml (1 ½ cups) almond milk (or try coconut milk)
- 80g (1/2 cup) chia seeds
- 2 tablespoons maple syrup
- ½ vanilla pod, split and scraped
- 130g (1 cup) mixed berries
- About 150g (1 cup) Crunchy Paleo Granola (see recipe below)
- Sprinkle of dry chia seeds, to serve
- Edible flowers, to serve (if you want to go all out)
- 1 Cup shredded Coconut
- 1/2 Cup roughly chopped Macadamia Nuts
- 1/3 Cup Pumpkin Seeds
- 1/3 Cup crushed Walnuts
- 1/2 Cup Raisons
- 1/2 Cup Dates, chopped
- Pinch of Salt flakes
- Pinch of ground Nutmeg
- 1 teaspoon ground Cinnamon
- 1/2 Cup Maple Syrup (I only used 1/4 Cup)
- 1/2 Cup melted Coconut Oil
- To make the chia pudding, put your nut milk, chia seeds, maple syrup and vanilla seeds into a jar, screw the lid on tight and give it a good shake, then place in the fridge for about 4 hours, or overnight is best. The chia seeds will expand to about three times their size. Then your pud is done! It’s time to get layering.
- Now take two clear glasses, spoon a layer of chia pud in the bottom, then pop on a layer of berries, followed by a layer of Crunchy Paleo Granola. I like to make three layers, then top everything off with a few fresh berries and chia seeds. These will last 3 days in the fridge.
- Preheat the oven to 180C and line a baking tray with baking paper.
- Mix all the ingredients together, including the salt and spices. Then drizzle over the maple syrup and melted coconut oil.
- Mix the mixture until everything has a nice coating of maple syrup and coconut oil.
- Spread the chunky mixture over the baking tray and bake for 15 minutes, or until golden brown.
- When it is cool, pop the mixture into a jar and your breakfast is sorted for the week.
- Use the granola in the chia pudding, as a cereal served with almond or coconut milk or top with fresh banana or strawberries.