Lemon Butter Chia Pudding

Lemon Butter Chia Pudding

  • Serves: 2
  • Prep Time: 00:15
  • Cooking Time: 00:05
  • * Plus overnight soaking
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Start your day with a lemon zing! This is such a refreshing breakfast, lemon butter is swirled through a creamy vanilla and coconut pudding. Have the chia and lemon butter prepared the night before and assemble in the morning. It's a great high protein breakfast that can be made in a jar and taken with you for an early start to the day.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • VANILLA & COCONUT CHIA PUDDING:
  • 1/4 cup chia seeds
  • 2 Tbsp coconut (desiccated-finely shredded)
  • A pinch pink Himalayan salt
  • 2/3 cup coconut milk, or cream
  • 1/2 cup filtered water
  • 2 tsp maple syrup, 100%
  • 1 tsp vanilla extract (organic)
  • LEMON BUTTER/CURD:
  • 2 Lge egg(s)
  • 2 tsp fine lemon zest
  • 1/3 cup lemon juice
  • 2 Tbsp honey (unprocessed)
  • 2 Tbsp ghee, or coconut oil
  • A pinch pink Himalayan salt
  • Serve topped with almonds, coconut & lemon zest

Directions

TO MAKE THE VANILLA & COCONUT CHIA: Add the chia seeds, desiccated coconut and salt to a bowl. Stir to mix.

Add the coconut milk, water, maple syrup and vanilla, stir well making sure all the chia seeds are wet. Cover the bowl and place in the fridge to soak up the liquid over night.

TO MAKE THE LEMON BUTTER: Add the eggs to a small saucepan with a heavy base and whisk to combine.

Add the remaining ingredients and place the saucepan on low heat. Stir continually with the whisk while the mixture heats.

As the lemon butter starts to thicken, whisk a bit faster. Don't allow the mixture to come to a boil or your eggs will scramble. It's ready when the mixture coats the back of a spoon and has the consistency of custard. It will take approximately 5 minutes but it can vary depending on the size and thickness of your saucepan and the rate you heat the mixture, take it slow. (If you find bits of egg white in the mixture from over heating, no problem, just strain while still warm through a metal sieve).

Pour the mixture into a sterilized glass container, cover and place in the fridge. Lemon Butter thickens as it cools and can be stored sealed in the fridge for up to 7 days.

TO ASSEMBLE IN THE MORNING: Add 1 - 2 tablespoons of lemon butter to the bottom of each glass or jar. Add a layer of chia pudding, top with another 1 - 2 tablespoons of lemon butter and remaining chia pudding. Push a long-handled teaspoon to the bottom of the glass or jar and give one stir to make the lemon butter swirl through the chia pudding. Top with 1 tablespoon of lemon butter, almonds, coconut and lemon zest. Enjoy!

chia seeds

These little seeds absorb 9-12 times their weight in water and are excellent to add as a thickener to sauces and fruit spreads. They can also be use as an egg replacement in muffins and cakes (1 tablespoon chia seeds mixed with 3 tablespoons of water). There are many health benefits of chia. It is the richest plant source of Omega 3 fats, dietary fibre and protein. Chia seeds are also packed with a variety of vitamins and minerals, antioxidants, amino acids and fatty acids.

coconut (desiccated-finely shredded)

In most of my recipes using dried coconut I use finely shredded desiccated coconut, unless I have stated otherwise. Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur).

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

coconut milk

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. See coconut milk recipe on page 299 of The JOYful Table cookbook. If purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

maple syrup, 100%

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

egg(s)

I have used large free range or organic eggs from a 70g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

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