Berry-Chia Bowl with “Chocolate”Applesauce [Dairy free, Gluten free, Grains free, Low Carb, Refined Sugar free, Vegetarian]
Chia seeds form part of my weekly seed intake. Sometimes daily, as a first “food” intake start to my day, as others do the applecider vinegar, or lemon-water thingy – a tablespoon in a half a glass of water, left to gel up for about 10-15 minutes, fortifies my day. The benefits of chia are many, and a inter-web search will provide you with all the information to pique your curiosity.
Oddly, chia seeds are confused with subja seeds, that I and many others grew up with, in our milkshakes and dessert puddings. They’re different though, used to lower body heat in Summer desserts and drinks, they are fibre rich and equally beneficial to our health. This is the reason of drinking the chia seed gelatinous, tasteless water mix goes down well with me – it’s not foreign.
This recipe is a tad different than the usual chia bowls or smoothies that I’ve made, tired of just berry, coconut, and raw nuts toppings, I decided to put my own spin on home made applesauce, which was refreshingly different and good tasting – pushing my boundries to try out what I conceive in my mind 🙂 .
Delightfully vegetarian, and easy to put together, the base fruit mix may be interchanged as desired. This bowl was made on one of the first days of that real Spring weathered morning and was both refreshing tasting and very filling. Served as a breakfast, dessert or pre / post workout treat, this is an enjoyable, healthy foodie make.
FOR THE APPLESAUCE
4 apples, peeled, cored and chopped into even, small pieces
3/4 – 1 cup water
1 tblsp freshly squeezed lemon juice
1 tsp cinnamon powder or 2 whole cinnamon sticks, added to the boiling water, optional
1/2 tsp vanilla extract, optional
2-3 tblsp coconut flakes or desiccated coconut, optional
1 tblsp Date paste , 1-2 pitted dates, or natural or raw honey, for a sweeter sauce
1 tblsp raw cacao powder unsweetened cocoa powder
- Add 3/4 cup water to a non-stick pot and bring to a rapid boil. Then add in the rest of the ingredients, except the dates, date paste, raw honey, raw cacao or unsweetened cocoa powder, and cover with a lid. Simmer for about 5-10 minutes, or until the apples are tender. The coconut flakes should be added after the sauce is blended for some crunch, if using.
- Once the apples are soft, remove from the stove top and blend in a blender or food processor. If using pitted dates, add them to the cooked apples. An immersion or stick blender works well.
- Add in the raw cacao powder or unsweetened cocoa powder, and the remaining 1/4 cup water if necessary to get the smooth creamy consistency. Blend in the date paste or honey if using.
- Use as preferred as a topping, in baked treats or eating spoonfuls on its own.
- This recipe makes about 2 cups of applesauce and refrigerates well in a sealed container for up to one week.
FOR THE CHIA BOWL
2 tblsp chia seeds, soaked in ¼ cup water until gelatinous state
½-1 cup berries (I used frozen mixed berries)
¼ cup almond or coconut milk (unsweetened) OR ¼ cup cold water
Optional: natuaral or raw honey to taste
Garnish with (chocolate) applesauce, raw nuts (I used pecans and pistachios) and desiccated coconut
- Add the berries and coconut milk or water into a blender and pulse-blend until the mixture is softened and well blended.
- Add in the chia seeds and honey and pulse once to combine.
- Pour the berry-chia mix into a bowl and refrigerate if preferred or serve immediately, garnish with the chocolate applesauce, raw nuts and desiccated coconut.