Lemon Chia Pudding

Ingredients

Instructions

1. 1

   In a medium bowl or jar, whisk together the unsweetened almond milk, maple syrup, lemon zest, fresh lemon juice, vanilla extract, and fine salt until the sweetener is fully dissolved and the zest is evenly distributed.

2. 2

   Add the chia seeds and whisk very well for 30-45 seconds, making sure no dry seeds cling together. Let stand for 5 minutes, then whisk again to break up any clumps; this second stir is the key to a smooth pudding rather than a gel with lumps.

3. 3

   While the pudding thickens, place the blueberries, maple syrup, and fresh lemon juice in a small saucepan. Cook over medium heat for 3-4 minutes, stirring occasionally, until some berries burst and the mixture becomes lightly syrupy but still spoonable. For a fresher topping, crush only about half the berries.

4. 4

   Spoon the chia pudding into 2 serving glasses or bowls. Top with the warm or cooled blueberry mixture and serve, or chill briefly if you prefer a firmer set. The pudding should look thickened and spoonable, not runny; if needed, let it stand a few minutes longer before serving.

Nutrition per serving

Notes

• •This recipe is designed to be ready quickly, but the texture improves further after 20-30 minutes of chilling.
• •For a brighter lemon flavor, add a little extra zest rather than more juice, which can thin the pudding.
• •If your chia seeds are older and thicken slowly, add 1 extra teaspoon chia seeds and wait 5 more minutes.
• •Serve with extra fresh blueberries or a few toasted almond flakes if desired.

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