gluten free
refined sugar free
vegetarian
- Prep time:10 minutes
- Cooking time:1hr to chill
- Recipe serves:2-3
This simple yet delightfully silky Vanilla Yoghurt Chia Seed Pudding is topped with lemon thyme, wild hedgerow honey & toasted earthy walnuts which give a lovely malty creaminess……this a dreamy creamy heavenly breakfast pudding packed with goodness, yet it could be enjoyed any time of day - as it has a base of probiotic-rich yoghurt, and is naturally sweetened with a touch of pure vanilla & nutmeg, it is free from refined sugar and gluten :) This recipe will make enough for 2-3 breakfasts depending on your appetite. Any extra can be popped into small glass jars so it's all ready to go the next day. Be a great take-to-work breaky too. This Chia Seed Pudding is so flexible, you can easily adapt it towards whatever nuts or fruit fix you’d like xx US
Ingredients
- 1/2 cup organic chia seeds
- 100 ml of full fat milk or (nut milk)
- 300g probiotic unsweetened yoghurt or (coconut yoghurt)
- 1 vanilla pod, seeds scraped or 1 teaspoon of vanilla paste
- Fresh nutmeg, grated to taste
- pinch oh Himalayan pink salt (optional)
- granulated stevia to taste or honey
- 50g walnuts, toasted and roughly chopped
- lemon thyme
- honey to drizzle
- Violets or any edible flower (for extra nutrition and spunk)
Method
- Combine the first 7 ingredients in a bowl. Chill before eating. Toast the walnuts and then add them to some fresh lemon thyme, scatter over your puddings and drizzle with honey and violets. Enjoy!
Note: Chia seeds soak up everything, so if you are making this overnight, add some extra liquid :)