Cooking with Lavender
Lavender Chia Pudding
Recipe / Lisa Holmen
Chia puddings are one of my go-to breakfasts — they are healthy, delicious and so easy to make. A hint of lavender in this pudding gives it a delicate taste and aroma. You can use whichever milk you like for this recipe — coconut, almond, oat or hemp just to name a few. If you prefer a stronger lavender flavour, allow to steep for a longer period. These puddings can be stored for up to three days in the fridge.
Serves: 2
2 cups almond milk or any plant-based milk
1 tbsp culinary lavender
½ cup black chia seeds
1 tbsp maple syrup (optional)
1 tsp vanilla extract
Pinch fine salt
Fresh blueberries, granola & coconut flakes
Heat the almond milk in a small pan over low heat. Add lavender to the pan, remove from the heat and allow to steep for 5–10 mins before straining.
Combine the lavender-infused milk, chia seeds, maple syrup, vanilla extract and salt in a bowl. Stand for 15 mins, whisking regularly until the pudding thickens slightly.
Divide into jars and place in the fridge for at least four hours, preferably overnight.
Top with fresh blueberries, granola and coconut flakes.
Lavender Scones
Lavender turns this simple scone recipe into something else!
