Carrot Cake Linseed Pudding, a delicious alternative to chia pudding

 

Chia pudding here, chia pudding there, chia pudding everywhere. But, wait a second, not today! Today I am finally sharing a version of my go to linseed pudding with you. Linseed actually have very similar nutritional benefits as chia seeds, see here: linseed vs. chia seeds and linseed are also much much cheaper. I just checked and at on eof the supermarkets in Switzerland a kilo of chia seed would cost 22.50 .- whereas the same amount of linseed can be bought for only 7.38. I am a university student so I kind of care about what my food costs. I am still having chia pudding, however not on a daily basis, today’s recipe, however, has definitely become a go-to for me so I am probably better off using linseed as I’d rather not have to restock my chia seeds weekly. There are tons of different versions of this pudding and I always change it up but today I am showing you my carrot cake version, which tastes absolutely delicious. Other than carrots and the obvious linseed, you’ll also need some yogurt and milk of your choice, I used coconut yogurt and soy milk. Furthermore you’re going to need dates to sweeten it and a bunch of spices to achieve that carrot cake batter taste. Lastly you’ll need some time aka one night for this baby to thicken up in the fridge and turn into a tasty pudding. I absolutely love this breakfast it is firstly delicious but also super nutritious and it definitely keeps me full for a while.  

 

Happy Breakfast Prepping!

Bisous,

Merken