Lately we've been getting more adventurous with breakfast. We don't often have a lot of time in the mornings to make something elaborate and eating the same thing every week is getting old. I decided to try something a little different and it turned out even better than I imagined it would. The combination of lemon and vanilla is delightful and refreshing. Even better, it's nutritious and filling enough to get your day started off right.
For the pudding
- 2/3 cup chia seeds
- 2 cups non dairy milk (carrageenan and soy free)
- 1/2 tsp vanilla extract
For the lemon curd
- 5 TBSP grass-fed butter, room temperature
- 4 egg yolks
- 1/4 cup brown rice syrup or honey
- 1 tsp lemon zest
- 1/2 cup real lemon juice (juice from 3- 4 lemons)
- 1/8 tsp sea salt
To make the chia pudding
- Pour chia seeds, milk, and vanilla extract into a jar or container. Stir everything together and seal with an air-tight lid. Place in the refrigerator for at least 3 hours. Make the lemon curd while the pudding is setting.
To make the lemon curd
- Beat butter, yolks, brown rice syrup, lemon zest, lemon juice, and salt together until creamy. Don't worry if it's clumpy or chunky at this point.
- Place a medium sized skillet over low heat. Pour the ingredients into the skillet. Stir constantly with a wooden spoon until the mixture thickens and coats the spoon. Remove from heat.
- Pour the lemon curd into a glass jar and cover. Refrigerate until chilled and the chia pudding has set.
- Once the pudding has set and the lemon curd has cooled, add 1 tablespoon of lemon curd to the bottom of your individual serving dish (we use mason jars or bowls). Pour 1/3 cup chia pudding on top. Put the remaining lemon curd and pudding back in the fridge.
- Garnish with your favorite toppings. We use blueberries, sliced almonds, coconut, and/or additional lemon zest. Enjoy!
- Store in the refrigerator for up to 7 days.