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Lisa on goodhumblefoodie.com

Blueberry Matcha Chia Seed Pudding

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Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 1
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-free, Healthy
Ingredients Equipment Method

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

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

Method
 

  1. 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.
  2. In a measuring cup, combine all ingredients for pudding base and sift in the Matcha. Give it a good mix.
  3. 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.