Lavender Chia Pudding

Lavender Chia Pudding Recipe

Chia puddings are one of my go-to breakfasts — they are healthy, delicious and so easy to make. A hint of lavender in this pudding gives it a delicate taste and aroma. You can use whichever milk you like for this recipe — coconut, almond, oat or hemp just to name a few. If you prefer a stronger lavender flavour, allow to steep for a longer period. These puddings can be stored for up to three days in the fridge.

Serves: 2

GF, VG

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Lavender Chia Pudding Recipe

By: Lisa Holmen

This lavender chia pudding recipe is super healthy, delicious and so easy to make! A hint of lavender gives this sweet treat a delicate taste and aroma.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 cups almond milk or any plant-based milk
  • 1 tbsp culinary lavender
  • ½ cup black chia seeds
  • 1 tbsp maple syrup (optional)
  • 1 tsp vanilla extract
  • Pinch fine salt
  • Top with fresh blueberries, granola & coconut flakes

Method


  • Heat the almond milk in a small pan over low heat. Add lavender to the pan, remove from the heat and allow to steep for 5–10 mins before straining.
  • Combine the lavender-infused milk, chia seeds, maple syrup, vanilla extract and salt in a bowl. Stand for 15 mins, whisking regularly until the pudding thickens slightly.
  • Divide into jars and place in the fridge for at least four hours, preferably overnight.
  • Top with fresh blueberries, granola and coconut flakes.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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