Lemon Chia Pudding with Golden Crumble
This Lemon Chia Pudding recipe layers creamy chia seed pudding, silky homemade lemon curd and a buttery golden crumble for a breakfast that's as good as dessert. It's a lovely make-ahead option that's packed with protein and fibre, and comes together with just a bit of patience for that glossy curd.
Servings: 4 servings
Calories: 692kcal
Equipment
- Saucepan
- small baking tray
- Whisk
Ingredients
- 1 cup white chia seeds
- 2 ½ cups coconut milk beverage
- ¼ cup pure maple syrup
- ¼ cup lemon juice
- 1 cup Greek yoghurt or coconut yoghurt
Crumble
- 1/3 cup almond flour
- 2 tablespoons buckwheat flour
- 1/3 cup tapioca flour
- 1 tablespoon pure maple syrup
- 25 grams butter cold and cubed
- Zest of 1 lemon
Lemon curd
- 1 cup lemon juice approx. 4 lemons
- Zest of 1 lemon
- 1/2 cup water
- 4 large egg yolks at room temperature whites are used for meringue
- 1/4 cup of honey
- 1 tablespoon coconut oil
- 2 tablespoons corn flour
To serve
- Extra yoghurt
- Lemon zest
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a medium baking tray with parchment paper and set aside.
- To make the crumble, add the almond flour, buckwheat flour, tapioca flour, maple syrup, butter and lemon zest to a food processor and pulse until you reach a crumble texture. Tip out onto the lined baking tray and spread out into an even layer. Place onto the middle rack of the preheated oven and bake for 12 minutes or until golden brown. Remove from the oven and set aside.
- To make the chia pudding, add the chia seeds, coconut milk, maple syrup, lemon juice and yoghurt to a bowl and whisk to combine. Continue whisking until the mixture starts to thicken. Cover and refrigerate.
- Place lemon juice, lemon zest, honey, water, coconut oil and corn flour into a saucepan. In a heat proof bowl whisk egg yolks until they are well combined. Gently heat the lemon juice mixture and whisk to combine for 1-2 mins. When the mixture is warm and well combined remove from the heat. Remove 1/2 of a cup of the warm lemon juice mixture.
- Slowly pour the warm lemon juice mixture into the egg yolks while whisking. This tempers your egg yolks to prevent the eggs scrambling when added to the warm lemon juice mixture.
- Pour the egg yolk mix into the saucepan while whisking, return to a low heat and continue to whisk until the lemon curd thickens. This can take approx. 5 -10 minutes and needs some patience, don’t stop whisking at this point.
- Divide the chia pudding between four airtight containers, glass jars or tumblers. Top with a dollop of yoghurt, the crumble and lemon zest and serve.
Notes
Nutrition facts are an estimate only.
Tips
- Store the chia pudding, lemon curd and crumble separately, and assemble just before eating so the crumble stays crisp.
- If the chia pudding thickens too much in the fridge, stir through a splash of extra coconut milk to loosen it back up.
- Whisk the curd constantly once the egg yolks go back into the saucepan, this prevents scrambling and gives you that smooth, glossy texture.
- The crumble can be made ahead and stored at room temperature, ready to go whenever you want to assemble a jar.
Nutrition
Serving: 1serving | Calories: 692kcal | Carbohydrates: 85g | Protein: 16g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 90mg | Potassium: 490mg | Fiber: 17g | Sugar: 42g | Vitamin A: 504IU | Vitamin C: 31mg | Calcium: 490mg | Iron: 5mg