
Lemon Chia Pudding
prep
5 minutes
set time
2 hours or overnight
makes
4 servings
Ingredients
- 2C milk of choice
- 6Tbsp chia seeds
- 2Tbsp pure Maple Syrup
- 1 tsp pure vanilla
- Juice of 1/2 a lemon
- pinch (no more than 1/8 tsp) of turmeric or Mango Lassi
Instructions
- Mix all ingredients in a 4C bowl, whisking to get the lumps out.
- Cover and leave overnight in the fridge.
- In the morning give it a stir, and split between 4 bowls. Top with fresh or frozen fruit, nuts or granola. If not using all at once, scoop out 1/2C per serving.
- Get fancy and you can top with whipped coconut cream, toasted coconut and fresh lemon curd too and serve as a dessert!
Notes
Coconut and cashew milk are both smooth and creamy and delicious in this recipe! But any milk will work depending on your preference, allergies or availability. Want to get really fancy and add some gut-loving kick? Use 1 C of plain Kefir + 1 C of milk instead of the 2 C of milk.
Use pure maple syrup not imitation. If not available, raw honey or coconut sugar make a great alternative. Coconut sugar will require more stirring to dissolve.
Pure vanilla or vanilla bean. Again, no artificial stuff!
The turmeric or Mango Lassi helps give it a glorious yellow colour (often something we expect with Lemon flavoured food??) and a little bit of extra anti-inflamatory goodness!
Joy says:
For the chia seeds, can you use the Epicure Chia jam?
Jess says:
Yes you can!!