Lemon Chia Pudding

This simple recipe is a personal favorite, especially for those looking to boost gut health and increase fibre intake. It serves as a perfect make-ahead breakfast and can be easily elevated with fresh, in-season fruit and toasted nuts/seeds. I prefer dividing it into single-serve jars for an easy grab-and-go breakfast or easy portioning for a crowd.

Ingredients:

1/2 cup Chia Seeds

2 cups Unsweetened Almond Milk

1-2 tablespoons Maple Syrup

2 teaspoons Lemon Zest (from 1 lemon)

1 teaspoon Vanilla Extract

1 cup Frozen Organic Strawberries

1-2 tablespoons Almond Butter (optional)

Instructions:

1. In a large bowl, combine chia seeds, almond milk, vanilla, lemon zest, and maple syrup. Whisk continuously until all seeds are incorporated and slightly swollen. Allow it to rest in the refrigerator for at least 20 minutes to thicken.

2. Divide the frozen berries among jars and spoon the chia pudding mixture on top. Optionally, add a dollop of almond butter. Refrigerate overnight.

Notes:

• Store covered in the fridge for up to 4 days.

• Customise by adding blackberries, sliced peaches, or any fruit of your choice. Top with nuts and/or seeds, like roasted and chopped almonds, hemp seeds, activated buckwheat groats.

• Experiment with different types of milk.

• Enhance sweetness with a drizzle of maple syrup or honey.