created by AmbeR Day
Tested and Reviewd by Bonnie
*Zinc, Magnesium, Potassium, Protein, Caffeine, Fiber
This will get you Moving: Energy, Immune, Mood, Mental Acuity and Digestive Health!
Bonnie: “Matcha Chia Pudding…sounds very Aztec/Mayan and exotic. This was probably the hardest of the recipes to make, but even then wasn’t a kitchen nightmare. It takes longer because you have to make pumpkin milk. I looked, but didn’t see any of this at the health food stores I went to so I went to the website listed, read about it and proceeded to try it. Be aware that there are a few extra ingredients needed to make the milk itself. The matcha gives it a bit of a different taste. I had to order it off Amazon because I couldn’t find it in the store. The pumpkin milk was pretty interesting, I actually really liked it.”
¼ tsp vanilla extract
1 Tbs matcha Powder
1 cup pumpkinseed mylk
Pinch Sea Salt
3 Tbs chia seeds
Blend Dates and banana until smooth as possible. Add Matcha, vanilla, salt, and blend well to combine. Gradually, introduce the pumpkinseed mylk while continuing to blend, until fully incorporated. Transfer liquid into mason jar and stir in chia seeds. Let rest 15 minutes and give it another stir. Store in the refrigerator and enjoy after 2hrs-4 days
*makes 1 serving in pint mason jar
Adapted from The Witchy Kitchen
This recipe BLEW-MY-MIND, but of course I’m a lunatic and looked at the plain-ol’-white flour and plain-ol’-white-sugar and decided I had to sneak some nutrition into this decadent treat. Even with my alterations, it was fluffy and perfectly delightful. My skeptical family even loved it and requested second helpings!
*But plan ahead: the cream has to be started the day before by storing two cans of coconut milk upside down in the fridge.
For the Cake:
1 3/4 c A.P. (All Purpose) Flour
½ cup dehydrated bananas, ground into fine meal
½ cup shredded, unsweetened coconut, ground into a fine meal.
¼ cup psyllium husks
¾ cup organic sugar
¾ cup coconut sugar
2 tsp baking soda
1/4 tsp salt
2 cup almond milk (unsweetened)
2/3 cup vegetable oil
2 ½ tsp. vanilla extract
3/4 Tbs red wine vinegar
Preheat oven to 350 and prepare 9/16 pan with coconut oil and dusting with ground banana meal.
“Thoroughly mix dry ingredients in a bowl. Create a well and place the almond milk, oil, extract, and vinegar in the center. Gently mix till homogeneous (do not over mix). Pour the batter into the pan a bake for 30-35 min. Allow to cool for an hour.
After cooling, use the end of a spoon or something with a bit of girth and stab the cake to create holes or wells for the milk to soak into later.“
For the Milk:
2 cans coconut milk (chilled in the refrigerator overnight)
1 cup vanilla pumpkinseed milk (easy to follow instructions for making pumpkinseed milk here)
Remove cans of coconut milk from the fridge and gently invert them. When you open the can, the white cream should be quite solid and opaque at the top.
Carefully scoop out the cream and set it in a bowl in the fridge for later. Be careful not to include any of the runny, thinner (and clearer) liquid coconut milk. (It is totally fine to leave some of the cream with the milk. Just not the other way around.)
Blend 2c of the coconut milk (and residual cream) with 1c vanilla pumpkinseed milk. Pour the pumpkinseed and coconut milk mixture over the cake and into the poked holes. Allow to sit and absorb at least 10 minutes
For the Cream:
Remove the coconut fat from the fridge. Whip it to uniform consistency and spread on the cake once most of the milk has been absorbed.
Cake is best served chilled, and is divine when accompanied by colorful fresh berries. Enjoy!
*this cake freezes really well, after it has been baked, but before the cream and milk has been added. I usually cut the cake in half after it cools and immediately wrap and freeze for a spontaneous treat in the future!
**Nutrition information was gathered from various online sources and the retention of my highschool math skills!