Matcha Chia Pudding Recipe – Dairy & Sugar Free
Indulge in this Matcha Chia Pudding recipe. The perfect blend of matcha, chia seeds and plant milk that make the perfect treat on a candida diet.
Ingredients
- 25 g chia seeds
- 100 ml plant milk e.g. coconut oat
- ¼ - ½ teaspoon matcha green tea powder
- 1 teaspoon powdered xylitol
- 40 g coconut yogurt
- Optional Toppings:
- 1 tablespoon toasted pumpkin seeds
- Fresh strawberries
Instructions
- Add powdered xylitol and matcha powder to a glass container. Add a splash of hot but not boiling hot water. Stir with a bamboo whisk or fork to remove the lumps of matcha and dissolve the xylitol.
- Add chia seeds and milk to the glass container, stir well to combine.
- Add to refrigerator, after 5-10 mins remove mix well to remove and lumps and return to fridge to set.
- Leave in the fridge to set fully for at least 1 hour.
- Top with coconut yogurt and serve with toasted pumpkin seeds and fresh strawberries before serving.
Notes
Store any leftover Matcha Chia Pudding in an airtight container in the refrigerator and consume within 2-3 days.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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