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Blueberry Matcha Chia Seed Pudding

Lisa on goodhumblefoodie.com
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Breakfast, Dessert, Snack
Cuisine Gluten-free, Healthy
Servings 1

Equipment

  • Liquid measuring cup
  • Small spoon
  • Matcha bowl Any bowl would do
  • Tiny sifter
  • Small pot
  • Microplane
  • Whisk or masher
  • Small rubber spatula
  • 8 0z mason jar or small container

Ingredients
  

Blueberry Jam

  • 1 pint Blueberries washed
  • 1 tsp Orange zest
  • 1 tsp Lemon zest
  • 1 tsp Lemon juice
  • 2 Tbsp Coconut sugar
  • pinch Seasalt

Pudding Base

  • 1/2 cup Coconut milk
  • 1 tsp Matcha Ceremonial grade
  • 1 Tbsp Chia seeds
  • 1 tsp Flax seeds
  • 1 Tbsp Honey
  • 2 Tbsp Greek yogurt

Instructions
 

  • Combine all ingredients for blueberry jam in a small pot. Cook on medium heat until the blueberries soften, then mash to a thick, jam like consistency. Take off heat.
  • In a measuring cup, combine all ingredients for pudding base and sift in the Matcha. Give it a good mix.
  • When blueberry jam cooled down, scoop in two tbsps into the mason jar and pour in the pudding base. Refrigerate for minimum four hours before consumption.
Keyword Healthy, meal prep, Quick