Baobab Halva Chia Pudding

by - February 22, 2015

(a) If you have not tried, or even heard of, Halva, fix this immediately pal. You are missing out big time. Halva is basically an ULTRA (yes, ultra) delicious confectionary popular across the middle east. Typically it is made of tahini and honey. Honey is heated and the tahini mixed in, along with pistachios, chocolate, other thigamabobs. The result is curiously flaky, sweet and creamy. Halva is the way forward. Halva is step one to world domination.

(b) If you have not tried, or even heard of, Baobab, fix this immediately pal. I don't blame you, up until recently I thought baobab could only refer to the tree that grows (and looks upside down *gasp shock) in the African savannah. But if you take the baobab pod, grind it up into a powder, you get this superfood that has basically several fold the amount of vitamin C in your average orange. Pretty cool stuff, hm? We like vitamin C, don't we? Boosts iron absorption in your body, chases away them nasty colds, and it helps that baobab has a lovey tangy taste a la pineapples. Win, win, win.

Organic burst does a lovely baobab powder, organic and raw and 100% ethical. This means all that enzymes, vitamin C and potassium that the baobab powder is rich in is not lost in the processing, this means that you can enjoy your morning baobab halva chia pudding (yes, it WILL become a staple) knowing that you are supporting the ethical and sustainable harvesting of African baobab trees.

Enough chit chat. Let's get pudding-y.

Raw Baobab Halva Chia Pudding
Serves 1
4 tbsp chia seeds, white or black
1 tsp baobab powder
1/4 tsp cinnamon
1-2 tsp honey/rice syrup/maple*
1 cup almond milk
1 tsp Tahini

Place all ingredients into a jar and mix well, making sure everything is nicely distributed (we don't want chunks of tahini!) and leave it in the fridge to thicken, about an hour or overnight. Preferably overnight. If you can wait. Make it the night before if you are having this for breakfast.

* Honey is tradition but is not vegan, so use maple or rice syrup instead if you don't do honey. Also, date syrup is fine too but will make your pudding a lot darker. Blackstrap molasses is also fab, but other than making your pudding darker it will be less sweet, But remember that vitamin C we were talking about in Baobab? (of course you do) Well it boosts your body's absorption of Iron, which blackstrap happens to have tons of. So blackstrap it if you fancy an extra iron boost.

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