Wild blueberry chia pudding with lemon

A sweet and tangy dessert that’s quick and easy to make. Just blend the chia seed with wild blueberries and lemon juice.

Ingredients

  • Wild blueberries – I used Canadian wild blueberries. Because I live in Holland I bought them frozen. Thaw them before use.
  • Lemon – I used just the juice but if you want to you can use the zest as well. Be sure to buy organic then and grate very finely.
  • Chia seeds – Usually take 1 tablespoon seeds and 3 tablespoons of fluid. That can be water, fruit juice or plantbased milk.

FAQ’s

Is this recipe AIP paleo?

It’s paleo but not suited for the elimination phase of AIP.

Is this recipe Medical Medium?

Yes, it’s ok for MM but not if you fatfree. Chia seeds contain fat.

Is this recipe vegan?

Yes, overnight chia is the perfect way to make a vegan pudding.

Wild blueberry chia pudding with lemon

Marjolein

This recipe may contain

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Kleurrijke chiapudding gemaakt met wilde bosbessen en citroensap.
Prep Time 4 hours
Cook Time 5 minutes
Total Time 4 hours 5 minutes
Servings 2 servings
Calories 158
Cuisine American, European
Holiday Easter, Valentine

Equipment

  • 2 glasses

Ingredients
 

  • 6 tablespoons chia seeds
  • 6 tablespoons wild blueberries
  • 1 lemon juice and if you wish the zest
  • extra water if needed

Instructions

  • Mix all the ingredients. Put in the fridge foor about 4 hours or overnight.
    6 tablespoons chia seeds, 1 lemon, 6 tablespoons wild blueberries
  • If the pudding is too thick, add some extra water. This may depend on how much juice came with the blueberries.
    extra water
  • Divide the pudding over 2 glasses.

Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 5mg | Potassium: 206mg | Fiber: 11g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 33mg | Calcium: 168mg | Iron: 2mg

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