Chia puddings are one of my go-to breakfasts — they are healthy, delicious and so easy to make. A hint of lavender in this pudding gives it a delicate taste and aroma. You can use whichever milk you like for this recipe — coconut, almond, oat or hemp just to name a few. If you prefer a stronger lavender flavour, allow to steep for a longer period. These puddings can be stored for up to three days in the fridge.
Serves: 2
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups almond milk or any plant-based milk
- 1 tbsp culinary lavender
- ½ cup black chia seeds
- 1 tbsp maple syrup (optional)
- 1 tsp vanilla extract
- Pinch fine salt
- Top with fresh blueberries, granola & coconut flakes
Method
- Heat the almond milk in a small pan over low heat. Add lavender to the pan, remove from the heat and allow to steep for 5–10 mins before straining.
- Combine the lavender-infused milk, chia seeds, maple syrup, vanilla extract and salt in a bowl. Stand for 15 mins, whisking regularly until the pudding thickens slightly.
- Divide into jars and place in the fridge for at least four hours, preferably overnight.
- Top with fresh blueberries, granola and coconut flakes.
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