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This delicious breakfast dish has long been in use within our family, and originated from my parents who faithfully have it nearly every morning. It has many variations, based on what is available for the added toppings, but this particular version is our family favourite. It has been affectionately dubbed the title “splodge”.

I am very thankful that our beautiful oldest daughter has always enjoyed eating pretty much everything on the menu except onions and spicy foods.

We also have a very loved and very picky one year old daughter when it comes to food. I have learned that she likes eating anything with a smooth texture, or big cut up soft chunks, but nothing in-between! Pebbly textures, such as soaked whole chia seeds are a definite dislike!

So that’s one reason why we blend chia up with flax and sunflower seeds in this breakfast blend, so that she still gets the delicious goodness but in a creamy, smooth texture when mixed with applesauce and homemade yogurt.

How to Make Yogurt and 3 Seed Breakfast Bowl:

Supplied Needed:

• Serving Bowl and spoon
• Measuring cups

Ingredients:

• 1/2 cup Yogurt (Plain, unflavoured)
• 1/4 cup of 3 Seed Breakfast Blend (Flaxseeds, Sunflower seeds and Chia seeds. *See Instructions below)
• 1/4 cup of Applesauce (Unsweetened)
• Toppings (Berries, chopped banana, other fresh fruit)

Directions:

1. Mix yogurt, 3 seed breakfast blend and applesauce together in serving bowl and let sit for 10 minutes.
2. Add desired toppings to dish and serve!

Additional Notes: Any kind of yogurt can be used, but plain greek or balkan style are lovely as they have less sugar than the flavoured ones and contain those lovely live bacterial cultures that help keep digestion happy.

(EDIT: Since this post was written, I learned how to make yogurt in the crockpot! We now use homemade yogurt when we make this recipe for breakfast. You can read about it in the crockpot yogurt recipe post HERE.)

How to Make the 3 Seed Breakfast Blend:

Supplied Needed:

• Small blender or coffee grinder
• Measuring cup
• Jar
• Funnel

Ingredients:

• Flax seeds (*Whole, NOT ground)
• Chia seeds
• Sunflower seeds (raw, hulled and unsalted)

Directions:

1. Measure equal batches of seed into blender and pulse until grainy.

2. Add to Jar and give it a good shake!

3. Store in fridge for up to one month.

A little more about the Seeds…

Organic Golden Flaxseed:

These are high in fibre and omega-3 fatty acids! They have also been shown to help lower blood pressure and blood sugar, contain protein, improve digestion (hence the fibre) and reduces bloating. Some doctors also claim it to help with weight loss.

Important to note: Nutrition experts recommend the importance of grinding up flaxseed instead of eating it whole. Ground flaxseed is easier to digest and for your body to absorb the nutrients. Avoid buying it pre-ground, as it is best ground fresh and stored in the fridge. At room temperature it will lose some of its nutritional properties, which is why our Naturopath discouraged us from buying the pre ground sold at bulk barn!

We buy organic flax seeds in bulk from a health food store in the south and then put in freezer bags and freeze until we need them. Big $ saver this way and ensures we always have some on hand for various recipes.

Raw, Hulled Organic Sunflower Seeds:

These are notably high in vitamin E and selenium, which act as a powerful antioxidant and supports your immune system and thyroid function. They also contain protein, magnesium, and linoleic fatty acids.

We have also been able to buy these in bulk, and store them the same way as the flaxseeds. It is important to buy them raw and unsalted!

Organic Chia Seeds:

Chia seeds have had their waves of popularity over the past few years, but the science and nutritional values still speak for themselves. Chia seeds are amazing for lowering blood pressure, blood sugar and cholesterol, and improving overall heart health. They are high in fibre, which aids in digestion and reduces bloating.

It is important to soak whole chia seeds for at least twenty minutes before eating them so that they become more digestible. This is true of most edible seeds! If we are eating them whole, we like to soak them in almond milk (see our recipe for homemade almond milk), but some people soak them in water as well.

When they are soaked, the hard seed shell releases a gelatinous-like film around the seed, making it look like frog eggs or custard!

We prefer to blend them up with Flax and Sunflower seeds in order to get optimal nutritional absorption when soaked in almond milk or yogurt, which this recipe suggests. When blending them, it is not necessary to soak for that long, roughly 10 minutes is all that is needed to thicken up the splodge.

For our demographic area, the best price we have found is at Costco for Organic Chia Seeds, but you can also buy them from Amazon at a comparable price.

Check out these other Breakfast Recipes from the Northbird Kitchen!

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