This is a light and fresh chia pudding combining the mellow freshness of a fragrant green tea with the gentle creaminess of almond milk, a hint of vibrant lemon and sweet bursts of fresh blueberries. The recipe is gluten-free, sugar-free, IQS-friendly, organic (if you use organic ingredients), vegan/plant-based and has a Paleo option too.
GREEN TEA CHIA PUDDING WITH LEMON & BLUEBERRIES
Makes: 2 portions | Prep Time: 5 minutes (minus time for the tea to steep)
CHIA PUDDING INGREDIENTS
150 ml fragrant, mellow green tea* (I used Teavivre organic green tea)
175 ml unsweetened almond milk
1/2 tsp organic vanilla powder
1/2 tsp ground cinnamon
1/2 – 1 tsp of finely grated lemon zest (add zest according to taste)
1 tbsp rice malt syrup** (I used PureHarvest organic, gluten-free rms)
1 tsp green protein powder
60 ml chia seeds
50 ml desiccated coconut
FOR SERVING
100 ml fresh, organic blueberries (more if you like)
A ribbon of lemon zest as garnish (optional)
DIRECTIONS
- Mix all chia pudding ingredients in a bowl and combine well.
- Cover and keep in the fridge overnight.
- Give mix a good stir before diving it between 2 glasses/jars/bowls. Serve topped with blueberries and extra lemon zest as a garnish.
*The equivalent of 2 teabags steeped in 150ml of boiling water and left to cool to room temperature.
**Rms could be replaced with maple syrup for a vegan, Paleo option.
***This recipe was originally featured on the fabulous site wellsome.com, where gorgeous professional wellness coach Jema Lee shares her good life, good health knowledge and gluten-free inspiration.
