MATCHA CHIA PUDDING
I really like chia pudding, pretty much with any combination, particularly because satisfy my sweet cravings and can still be a healthy breakfast or snack option.
You can use any type of milk/plant-based milk that you like, however I think that coconut milk works best in this case.
This recipe has some Matcha powder added, which doesn’t just give a nice colour, but also a punch of antioxidants. Chia seeds are rich in insoluble fibre, that helps to get things moving in the intestine, but is also high in iron, calcium, magnesium and omega 3.
Some people don’t like the texture of chia puddings, if this is your case, try to blend it before you divide it in different jars, it will become smooth and velvety. Another option is to keep half of the mixture blended and the other half not, this create a unique and equally delicious combo.
In terms of toppings you can play with whatever fruit you have at home and create bespoke combinations. I also like to add some healthy fats like coconut flakes, chopped nuts or sprinkle some seeds, they all work very well with this recipe.
Serve: 4
Time: 5 minutes (plus 2 hours in the fridge)
Difficulty: easy
INGREDIENTS
400ml plant-based milk (I like coconut for this recipe)
100gr chia seeds
¾ tablespoon of erythritol (you can sub for xylitol or maple syrup, but you need to adjust the dosage)
¼ teaspoon of vanilla paste
1 teaspoon of matcha powder
OPTIONAL (but delicious)
A handful of blueberries (or other fruit that you like), some coconut flakes and/or some chopped nuts.
METHOD
-Add all ingredients in a bowl and whisk until is all well combined.
-With a spoon, divide it into 4 ramekins or empty jars and place them in the fridge.
-Leave them for at least couple of hours, I usually make them in the evening, so they are ready for breakfast.
-Add your toppings and enjoy!
This recipe can be kept in the fridge for about 3 days in sealed containers. I advise to add the toppings when you want to eat it, otherwise they will get soggy.
