Matcha chia pudding

Matcha chia pudding

By
From
The Yoga Kitchen
Serves
2-4
Photographer
Lisa Cohen

Packed full of antioxidants and green goodness this breakfast chia pudding will give you all the energy you need for the day ahead. Perfect for a morning pick-me-up, matcha not only releases energy throughout the day it also boosts your mood and aids concentration.

Ingredients

Quantity Ingredient

For the chia pudding

Quantity Ingredient
1 teaspoon premium-grade matcha powder
200ml unsweetened almond milk
1 tablespoon pure maple syrup or coconut nectar
2 tablespoons chia seeds

For the layers

Quantity Ingredient
100g coconut yoghurt
100g * kaleola [rid:32833]
100g blueberries
2 tablespoons Activated nuts, hazelnut butter
cacao nibs and bee pollen, to decorate

Method

  1. Begin by making the chia pudding. Using a bamboo matcha tea whisk or a small wire or silicone whisk, create a paste with the matcha powder and 2 teaspoons of the almond milk. Once a paste is formed, whisk in the remaining almond milk and maple syrup. Add the chia seeds and whisk once more to combine. Cover with clingfilm (plastic wrap) and allow to set for 2 hours in the refrigerator. To assemble the pudding, you may need to add a little more almond milk to loosen the chia pudding.
  2. To serve, take 2 serving glasses and divide the coconut yoghurt at the bottom of each glass, then sprinkle the Kaleola over the yoghurt. Divide the blueberries over the Kaleola, then spoon 2 tablespoons of the chia pudding over the blueberries. Place a tablespoon of hazelnut butter on top of the chia pudding, then sprinkle with cacao nibs and bee pollen.
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