Table of Contents

Chia Pudding with Lemon Curd, Blueberry Yogurt, Toasted Almonds and Raspberries

This breakfast should come with a warning! You may not be able to stop!

This recipe makes 4-6 servings. Make them up into containers for brekky on the go! You could bulk it up by adding some organic oats in too.

60g lemon juice
Zest of a lemon
60g grassfed butter (coconut oil for dairy free)
40-60g pure maple syrup
1 free range egg + 1 yolk

Pop it all in the TM bowl and cook 4 mins / 80c / speed 3. Refrigerate. Will set as it cools.

1 cup organic chia seeds
3 cups liquid (I used 2 ½ cups almond milk + ½ cup blueberry yogurt). You could use other milk types or water.
1 tsp vanilla

Mix chia seeds with liquid and vanilla. Stir well + let it sit until it thickens (about 10 mins or overnight in the fridge).

Please see my ‘Homemade Blueberry Yogurt Recipe’

Layer chia pudding and lemon curd into bowl, glass or small containers for ready-made breakfasts to go.

Dollop on the blueberry yogurt.

Generously sprinkle toasted almond flakes on top (I toasted these in fry pan while curd was cooking).

Put frozen organic raspberries and toasted almond slithers on top to finish. I gently heat raspberries in a pot to warm them up first. Enjoy!

Got a question? Just ask.