Spring is here!
And especially here in Scandinavia we’re completely mesmerized by it. The rising temperatures, the increased amount of light, lovely afternoon walks by the sea, breakfasts and lunches by the window bathing in sunlight…
When spring arrives you also feel the need for something fresh. With this in mind we’ve created this baobab-lemon chia seed pudding that’s perfect for breakfast, light lunch, snack or even dessert.
The little pudding is a vitamin bomb; both baobab and lemons are rich in vitamin C. Our pudding is full of potassium – both baobab and chia seeds contain high quantities of it as well as soluble fibre that helps to keep your body’s hydration levels in balance. Chia seeds also give you unsaturated fatty acids (26-27g / 100 grams). Baobab powder contains three different acids: citric acid, malic acid and tartaric acid making it a touch tart, just like lemons, so it’s real lemony treat!
Our chia-pudding is vegan and raw – and it takes only a few minutes to prepare. If you make it to a jar like we like it, it’s an easy take-away snack too.This recipe is for 2 puddings
- 250 ml plant-based milk (or if you wish to use cow’s milk, go ahead!)
- 125 ml of baobab-coconut yoghurt (or other thick yoghurt like Greek yoghurt)
- 3 heaped tbsp. of chia seeds
- 1 tsp. of baobab powder
- Juice of ½ lemon
- Zest of ½ lemon + some for garnish
- 3-4 tbsp. of honey or coconut syrup
In a mixing bowl combine the milk of your choice, yoghurt, chia seeds, baobab powder, lemon juice and zest, and honey or syrup.
Whisk ingredients together well.
Carefully transfer the pudding into serving dishes of choice.
Cover the puddings with kitchen paper or other wrap and carefully place them into the fridge for at least 15 minutes before serving. (We like to make this the night before for breakfast.)
Just before serving add a touch of lemon zest on top and garnish with mint, basil or berries of your choice.
Hanne, Erik and Rob