Coconut Chocolate Chia Porridge
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We’ve gotten lots of request for more recipes with chia bran. In this one, we use chia bran to make a super tasty and nutritious porridge. Chia bran is great because it’s gluten free and extremely low GI (glycemic index).
Chia bran isn’t ground chia seeds. It’s what’s left over after the oil has been extracted from the seed, and is composed mainly of fiber and protein, all of which contribute to the fact that it makes a great grain substitute.
There are lots of different ways you can make porridge with chia bran, but this is one of my favorites. The combination of the smooth texture of the chia bran and tahini, with the crunch of the cacao nibs, chia seeds, and desiccated coconut makes it a beautiful taste experience. And, of course, it’s loaded with antioxidants, omega 3’s fiber and protein, so it’s great for you!
Coconut Chocolate Chia Porridge (Gluten Free, Dairy Free, Raw)
Serves: 2 Servings
Ingredients:
- 2 Tbsp tahini
- 1 Tbsp raw unsweetened cacao nibs
- 2 Tbsp desiccated coconut
- 3 Tbsp chia bran
- 2 Tbsp chia seed
- 1 Tbsp unsweetened cacao
- 1-2 Tbsp coconut palm sugar
- ½ cup blueberries, or your favorite berry
- 1 tsp sesame seeds
- ½ cups unsweetened almond milk
- ¼ teaspoon healthy salt (like Celtic salt or Himalayan salt)
- ½ teaspoon cinnamon
Directions:
Mix tahini, cacao nibs, desiccated coconut, chia bran, chia seed, cacao, salt cinnamon and 1 tablespoon coconut palm sugar with 1 cup of unsweetened almond milk. Stir ingredients until you get a think and creamy consistency. Add more almond milk if it’s too thick.
Add more coconut palm sugar if you require more sweetness. Serve in a bowl and top with berries and sesame seeds or your favorite toppings. Other great toppings include nuts, and coconut yogurt.
Optional: warm the almond milk first on those cold autumn mornings.
What is the difference between Chia seeds and Chia Bran…I have never seen the bran. Can you just double up and use all chia seeds?
Hi Karen,
Chia bran is different in that it is a bi-product of removing the Chia Oil. After the oil is pressed from the seed, the remainder is ground and this is what chia bran is. You can find it online pretty easily.
Janine
The Gabriel Method Team
Ah! A dream come true. I just emailed Anna a few minutes ago adding my voice to that of the others who have asked for more chia bran recipes. In your webinar with Heather, Jon, you mentioned that you and your staff experimented with making cake and cookies. Having those recipes would be great for those of us weaning ourselves off sugar and baked breads and desserts.
There may be one already that I have overlooked, but I was thinking that a wonderful addition would be a heading up top (where it announces videos, audios and the like) of RECIPES where you and all of the rest of us could easily post approved GM friendly recipes. Is that a possibility?
That’s a great idea Catherine!
Thanks I’ll mention it to the team.
Jon
Oh, Jon Gabriel, I’m so happy you like my idea! I mean that! I am so full of ideas that I think are fantastic and it’s just so cool that someone likes one of them. I’m not kidding. I’ve just got this great big smile on my face. Thank you!! I hope the team likes it, too! It would be so great to be able, with one click, to go right to a recipe whenever one of us wonders where to find just the right one. And a place where we could post our own with GM’s approval. And a place for you to post the successes from your experiments. I’m going to sit right here, right now, and visualize being able to do that. You taught me that!
Yes both really great ideas. Thanks Catherine 🙂