my version of bulletproof coffee.... just made it for the first time.
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motown13
Posts: 688 Member
2 TBS chia seeds soaked in very hot water for 15 minutes. Then drain the water off.
1 TBS coconut oil
1 medium keurig cup of coffee
2 capfulls of SF vanilla Torani syrup.
Put it all in my nutriblender, and let it rip for 30 seconds.
I wanted more fiber in my diet, so I am going to do it this way. There is a TINY bit of grit from the seeds, but I don't mind it.
1 TBS coconut oil
1 medium keurig cup of coffee
2 capfulls of SF vanilla Torani syrup.
Put it all in my nutriblender, and let it rip for 30 seconds.
I wanted more fiber in my diet, so I am going to do it this way. There is a TINY bit of grit from the seeds, but I don't mind it.
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2 TBS chia seeds soaked in very hot water for 15 minutes. Then drain the water off.
1 TBS coconut oil
1 medium keurig cup of coffee
2 capfulls of SF vanilla Torani syrup.
Put it all in my nutriblender, and let it rip for 30 seconds.
I wanted more fiber in my diet, so I am going to do it this way. There is a TINY bit of grit from the seeds, but I don't mind it.
That sounds really good! I've only just been using my chia seeds for making pudding, I might try that in my hot morning bulletproof matchalatte.
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If you make 1:3 chia gel and keep it ready in your fridge you might be able to get rid of the gritty texture.0
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Catfanblue wrote: »
Basically you just put chia seeds in a liquid, and within a certain amount of time, the seeds puff up and become jelly like..... or, gel like. Some people only let them sit 15 minutes, some let them soak overnight.
1 part chia seeds to 3 parts liquid. I tend to use almond milk.
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